With its exquisite taste, lavender adds a sophisticated accent to the tender pudding-filled desserts.

California Cream Puffs

Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside.

In a medium saucepan, heat 1 cup water, butter and salt over medium heat until mixture begins to boil. Add flour; stir vigorously with a wooden spoon for 1 minute. Remove from heat; stir in eggs, one at a time, until each is incorporated. Fill a pastry bag fitted with a large open star decorating tip with cream puff dough. Pipe 1-1/2-inch-diameter circles of dough onto prepared baking sheet, spacing each 2 inches apart. Continue piping 2 more circles on top of each dough portion, ending with a point in the center. Bake puffs for 22 to 23 minutes or until golden. Remove to a wire rack to cool.

To make filling, in a large mixing bowl add whipping cream, milk, pudding mix, 
4 tablespoons lemon juice and lemon zest. Beat with an electric mixer on low to combine. Beat on medium for 2 minutes or until thickened, scraping sides of bowl. Beat on high for 30 to 60 seconds or until stiff peaks form. Cover and chill at least 20 minutes.

To make icing, in a small saucepan, bring remaining 1/2 cup water to boiling. Add lavender blossoms; remove from heat and steep for 5 minutes. Pour through a fine-mesh sieve to remove lavender; discard lavender, reserving lavender water. In a medium bowl, whisk together powdered sugar, 2 tablespoons lavender water and 1 teaspoon lemon juice to make a thin icing.

To assemble, fill a decorating bag fitted with a slender round decorating tip with lemon cream filling. Poke a hole in the bottom of each cream puff; fill with lemon filling. Cover and chill up to 3 hours. Dip filled cream puffs into lavender icing, allowing excess to drip off. Place on parchment or on a cooling rack; sprinkle with additional lavender buds. Let stand until icing is firm, about 30 minutes.