For the choux:
- 1 cup milk
- 1/2 cup (1 stick) unsalted butter, cut into smaller pieces
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the Irish cream filling:
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- 1-2 tablespoons Irish cream liquor
For the white chocolate glaze:
- 4 ounces white chocolate, cut into small pieces
- 4 tablespoons butter
- 2 tablespoons whipping cream
- 1 tablespoons dried lavender buds
- To make choux pastry: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. In a saucepan over medium heat, bring milk, butter and salt to a boil. Add flour and keep stirring until the dough dries up and pulls away from the side of the saucepan. Immediately transfer the dough to the mixing bowl. Mix with the electric mixer, adding one egg at the time, until well incorporated. Pour the dough into the piping bag with half-inch tip and pipe the dough onto the prepared baking sheets (about 1 to 1 1/2-inch in diameter), an inch apart between them. Bake in the oven until golden brown, about 20 minutes. Remove form the baking sheet and cool down completely.
- To make Irish cream filling: In a large mixing bowl, beat the cream, sugar and Irish cream liquor until the cream becomes stiff and hold its form. Transfer cream into a piping bag with 1/4-inch tip (or cut the tip of the bag with scissors). Insert the tip of the piping bag into the side of each choux pastry, squeeze the bag and fill each pastry with the cream filling.
- To make white chocolate ganache: Combine butter, white chocolate and whipping cream in a microwave safe bowl. Microwave for 30 seconds, mix, and continue until the mixture is smooth. Dip the top of each pastry puff into the chocolate mixture. Arrange the puff pastry on the baking sheet or a tray. Sprinkle the tops with some dried lavender buds. Store in refrigerator until the chocolate set. Serve.
Make about 40 cream puffs