Croquembouche tower

Preheat oven to 180. put 55g butter and 150ml water in a large pan over heat. When the butter has melted and water is simmering, quickly add 70g flour and mix to a thick paste. Mix over heat for 1 min and then set aside to cool to room temp.

Add 2 eggs, 1 at a time, beating well before adding the second. mixture should be glossy, thick and 'dropable'.

Transfer to a piping bag with 1/5cm nozzle. Sprinkle baking sheets wiht a little water and pip 25 golf ball blobs - spaced apart. Bake 15 mins until risen and golden.

Carefully make a hole in base with a sharp knife and put back in turned off oven for 5mins to crisp up the centres. Cool on wire rack.

Put 300ml of full fat milk and 25g 70% cocoa choc in pan over heat to melt. When just simmering, remove and whisk 2 large egg yolks and 55g caster sugar until pale and creamy, then mix in 30g plain flour.

Slowly mix the chocolate over the heat until it is thick and glossy. When cool, use a 5mm nozzle and fill each bun.

melt 250g caster sugar and 2 tb cold water over heat to melt and dissolve cugar. Increase temperature and simmer without stirring until it is an amber colour. Then dpi each bun in caramel and stack.