Infusing Cream,

When a dish is named for a delicate floral aromatic like chamomile, hiding it in an acid such as vinegar makes it vanish — acidity flattens the very perfume you are chasing. Put the aromatic where the palate meets fat instead: warm cream gently with the chamomile until it is steaming but never boiling, steep off the heat for about fifteen minutes, then strain and chill. Folding that infused cream into the dough, and serving a little alongside, carries the floral note right into the bite. A short hot steep draws out aroma without cooking off freshness, and straining keeps the texture clean.