Difficulty: Intermediate
Preheat the oven to 250°C (th. 8/9).
Prepare the tuiles: Mix 125 g of sugar, 75 g of flour, the beaten eggs, and a pinch of salt. Add 30 g of melted butter. Chill for 10 minutes. Drop small mounds of dough onto a buttered baking sheet. Bake for 3 minutes. Drape the hot tuiles over a rolling pin to shape them. Cool, then remove. Repeat, buttering the sheet each time. Reduce oven to 210°C (th. 7).
Make the shortbread: Cream 100 g butter with 50 g sugar, vanilla, and a pinch of salt. Incorporate 100 g flour and form a ball. Chill 20 minutes. Roll out, cut shapes, place on a buttered sheet, chill 15 minutes, then bake 10 minutes.
Reserve a pinch of lavender flowers. Mix the rest with powdered sugar.
Prepare the custard: Whisk 8 egg yolks with 110 g lavender sugar. Gradually add heated milk mixed with 90 g lavender sugar. Thicken over low heat, stirring constantly. Remove from heat when it coats the spoon—do not boil. Cool.
Caramelize 200 g lavender sugar with 2 tablespoons water. Beat 4 egg whites with a pinch of salt to stiff peaks. Pour in hot caramel while whisking. Beat until cool. Poach spoonfuls in simmering water for 2 minutes per side. Drain on a cloth and place atop the cream.
Decorate with lavender flowers. Serve with tuiles and shortbread, optionally with rose or currant jelly.
