Mini Croquembouche

Preheat the oven to 180°C (fan 160°C gas mark 4).

Bring the water, salt and butter to the boil in a saucepan. Take off the heat add all the flour and mix well.

Put back on the heat, stirring the mixture all the while and dry the pastry until it starts to stick to the saucepan.

Pour the hot mixture in a bowl and beat in the eggs, one at a time.

Using a piping bag, pipe some 1.5" profiteroles on a lined baking tray. Bake for around 30 minutes until they puff up, and become golden and crispy. TIP: it is worthwhile opening the oven half way through the baking for 5 seconds to let the steam out. Leave to cool.

For the crème patissiere: In a saucepan bring the milk and vanilla to the boil.

In a bowl mix the yolks and sugar together and add the cornflour.

Pour over the hot milk, mix well and pour back in the saucepan. Bring back to the boil without stopping whisking. Take off the heat add the butter and mix. Leave to cool and once cooled, add the lemon zest.

Using a small knife pierce each “choux”. In a thick based pan make a nice blond caramel by adding caster sugar to 100mls of water in a saucepan. Boil, then simmer to reduce.

Dip each choux into the caramel and place them caramel side down on a lined baking tray. TIP: keep some cold water close by in case your fingers become sticky from the caramel.

When the caramel is cool, using a piping bag fill each “choux” with the crème patissiere. Using the rest of the caramel build the Croquembouche using a large oiled pastry cutter as a guide for the base. Decorate with caramel spun sugar.