The Puffs (Pâte à Choux)
1 cup Flour, 1/2 cup Butter, 1/2 cup Milk, 1/4 cup Water, 4 Large Eggs.
The Lavender Curd
1/2 cup Lemon Juice, 1/4 cup Sugar, 2 Egg Yolks, 1/4 cup Butter, Dried Lavender Buds.
The Deployment
01. Puffs: Pipe into precise spheres and bake until golden. These are your structural units.
02. Curd: Infuse the lemon and lavender. Chill to ensure the flavor profiles stabilize.
03. Assemble: Build the tower upwards. Dip each puff into the curd to create the adhesive matrix.
🎉 FINISH: TOP WITH CONFETTI & SERVE!