For 8 people<\/strong><\/p>\n Puffs<\/strong><\/p>\n <\/p>\n Jasmine cream<\/strong><\/p>\n <\/p>\n Fudge<\/strong><\/p>\n 150g (3\/4 cup)<\/em> of granulated sugar<\/p>\n <\/p>\n<\/div>\n Place the water, the sugar and the butter cut in small pieces in a pan. Heat until it starts to boil. Remove from heat, add the flour all at once and mix until the dough is smooth and forms a ball that pulls away from the pan. If the dough is too soft, let it dry out a little bit on low heat.<\/p>\n Add the beaten eggs and mix until the dough is smooth.<\/p>\n <\/p>\n With a teaspoon, form small balls of dough and place them on a baking sheet lined with parchment paper.<\/p>\n Cook in hot oven until the puffs are well puffed and golden brown (approximately 20 minutes).<\/p>\n Let them cool.<\/p>\n <\/p>\n Prepare the fudge<\/strong><\/p>\n In a pan, melt the granulated sugar over low heat, until it becomes liquid and golden brown.<\/p>\n Remove from the heat.<\/p>\n Dip the top of each puff in the fudge, taking great care because it\u2019s extremely hot, and place them on a serving dish.<\/p>\n With the rest of the fudge, make spun sugar to decorate the puffs. Use a fork dipped in the fudge, and when it flows in thin stream, shake the fork over a rolling pin covered with parchment paper. Shape the spun sugar before it hardens.<\/p>\n <\/p>\n Jasmine cream<\/strong><\/p>\n You have two choices.<\/p>\n <\/p>\n 1\/ You own a non-treated officinal jasmine<\/strong><\/p>\n Pick a large handful of flowers, mix with the cream and leave to brew for 24h to 48h in the fridge. Strain the perfumed cream and pour in a whipped cream maker with the sugar, or beat the cream with an electric mixer (in this case you may add a chantifix<\/a> mix). Set aside in the fridge.<\/p>\n This delicate cream makes you feel like you are eating the scent of the flowers. Unfortunately, even if you do own a jasmine, flowering time is not very long. So here comes the second solution.<\/p>\n <\/p>\n 2\/ You don\u2019t own a jasmine or it\u2019s not flowering<\/strong><\/p>\n We found an aromatic water that gives the same impression of freshness and taste. But as we add a little bit of water in the cream, you need to use a whipped cream maker.<\/p>\n (You can find \u00ab\u00a0Eau aromatique de jasmin Sambac on\u00a0: www.aroma-zone.com)<\/a><\/p>\n Mix all the ingredients in the whipped cream maker and fit a gas cylinder (or two, depending on the consistency).<\/p>\n <\/p>\n Fill the puffs with the jasmine cream and serve.<\/p>\n <\/p>\n Note:<\/strong> Despite our research, we weren\u2019t able to find any jasmine food flavoring that did not taste synthetic and could compete with these two solutions.<\/p>\n<\/div>\n\n
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\nor 25ml (2 tbsp)<\/em> of \u00ab\u00a0Eau aromatique de jasmin Sambac\u00a0\u00bb<\/li>\n![](\"https:\/\/les-petits-bonheurs.com\/wp-content\/plugins\/advanced-wp-columns\/assets\/js\/plugins\/views\/img\/1x1-pixel.png\"){kind=tracking}
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