Lavender Vanilla Crème Chantilly Recipes

Steps:

• Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of the knife. Transfer seeds to a large bowl; discard pod.
• Pour heavy cream over vanilla seeds. Add sugar and vanilla extract. Whip with an electric mixer until soft peaks form, 3 to 5 minutes. Cover with plastic wrap and chill until serving.

Steps:

• In a blender blend sugar till fine. Combine all ingredients in large bowl. Whip with standing or hand mixer or whisk until soft peaks form. Chill.
• For Lavender sugar.
• Place a cup of sugar in each (1 cup) jar along with 1 tablespoon lavender and divide the vanilla bean among some or all the jars.
• This is great as is but I put one jar of the mix into the vita mix to grind up the lavender and powdered the sugar. (Which is nice if you don`t want lavender buds in your baking. Or to add to a cup of comforting tea.)
• Let sit overnight.
• I did open in a couple hour and the aroma was just fabulous!

Steps:

• Chill a mixing bowl and wire whisk in the freezer for 10 minutes before beginning. Beat heavy cream in the chilled bowl until it begins to foam and thicken up. Add the powdered sugar and continue to beat until the cream barely mounds. Do not overwhip.
• Cut the marshmallow in half and microwave for 10 seconds until soft and almost melted. Now, whip it into the cream to form soft peaks. Aside from adding a hint of vanilla flavor, the gelatin in the marshmallow will stabilize the cream. Refrigerate, covered, until ready to use.

Steps:

• Preheat oven to 350°F.
• Cook 1 cup sugar in a dry large nonstick skillet over moderate heat, swirling and shaking pan (to help sugar melt evenly), until sugar is melted and caramel is deep golden. Immediately pour caramel into pie plate, tilting to coat bottom and sides evenly.
• Bring cream, milk, lavender, salt, and remaining 1/2 cup sugar to a simmer and remove from heat. Let stand 15 minutes, then reheat. Pour through a fine sieve into a bowl, discarding lavender. Whisk whole eggs and yolks together in a bowl and slowly whisk in hot cream mixture. Pour custard over caramel.
• Bake custard in a water bath in middle of oven until set but still trembling slightly (custard will continue to set as it cools), 40 to 45 minutes. Remove pie plate from water and cool cr me caramel on a rack. Chill, loosely covered with plastic wrap, at least 2 hours.
• Blend together flour, sugar, salt, and butter with your fingertips or a pastry blender until mixture resembles coarse meal. Drizzle 1 1/2 tablespoons ice water over mixture and toss with a fork until incorporated. Test mixture by gently squeezing a small handful: When it has proper texture, it should hold together without crumbling apart. If necessary, add remaining ‚ tablespoon water.
• (If you overwork mixture or add too much water, pastry will be tough.) Turn mixture out onto a work surface and divide into 4 portions. Smear each portion once in a forward motion to help distribute fat. Gather dough together and form it into a disk.
• Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
• Preheat oven to 350°F.
• Roll out dough on a lightly floured surface into a 10 1/2-inch round and slide onto a baking sheet. Trim dough to a 9‚-inch round (use 9 1/2-inch plate turned upside down as a guide). Prick round all over with a fork and chill 30 minutes. Bake round in middle of oven until golden, 20 to 25 minutes, and cool completely on baking sheet on a rack.
• Run a thin knife around edge of crème caramel and rotate pie plate back and forth to make sure crème caramel is loosened. Slide crust on top of crème caramel, centering it carefully, and invert serving plate on top of crust. Invert tart onto serving plate (caramel will run to edge of plate).