Lavender and Honey Bao Bun
The use of lavender in the world of sweets originates from French gastronomy, where the fragrant fields of Provence inspired pastry chefs to create floral desserts. In this recipe, the dough of the bao bun, which has Eastern origins, meets the creamy texture of mascarpone and the natural sweetness of honey, which is completed by the special aroma of lavender. As the honey cream spooned into the steaming dough comes into contact with the warm dough, the scents evoke a summer morning in Provence. The floral notes, the silkiness of the cream, and the softness of the dough create a real harmony of flavors. For the perfect texture, it is important that the cream is not too thin, and that the lavender does not dominate, but appears only subtly. This dessert is an ideal choice for special occasions, but also a real treat with a cup of tea.
Ingredients for this recipe
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Preparation Steps
1
Finely grind the dried lavender flowers, or crush them in a mortar until finely ground, so they mix well into the cream. Tip: Use only culinary-grade (specifically edible) lavender!
2
In a bowl, mix the mascarpone until smooth with the honey, then add the ground lavender. Mix thoroughly until the lavender is evenly distributed, and let it stand for 5 minutes for the flavors to meld.
3
Steam the bao buns: place them in a steamer lined with parchment paper and steam over boiling water for 5-6 minutes, or until softened. Do not lift the lid during steaming to keep the steam inside.
4
Carefully open the warm bao buns and spoon in a portion of the lavender-honey cream. The cream should be cool but spreadable, so it doesn't soak the dough.
5
Serve immediately while fresh, or keep refrigerated if you prefer to serve it cold. Tip: You can prepare the cream in advance, so the flavors meld even better.
