CHOUX PASTRY

1. Heat oven to 190C/Gas Mark 5 and line a baking sheet with baking parchment.

2. Melt the butter in the water, add the milk, sugar and salt. Bring to the boil, remove from the heat and then beat in the flour until it forms a thick mixture.

3. Gradually add the beaten egg until the dough is smooth and glossy.

4. Spoon the dough into a piping bag with a large star tube and pipe various size domes onto the baking parchment.

5. Bake in a pre-heated oven for 20 minutes until golden brown, then cool on a rack.

FILLING

1. Split the vanilla pod and scrape the seeds into the cream.

2. Whip the cream and vanilla until it forms firm peaks. Add the sugar.

3. Fill the choux domes with cream.

CARAMEL

1. Make the caramel by bringing the sugar and water to a simmer until sugar dissolves. Increase the heat until it turns golden brown. Do not stir.

2. Remove from the heat and plunge the pan into cold water to halt the cooking. Using a metal spoon pour the caramel onto greaseproof paper into the shapes you require. Leave to cool and harden. Also use the caramel to glue your choux buns together.

TO ASSEMBLE

Assemble the croquembouche tower using the liquid caramel. Decorate with shards of sugar, berries and sprinkle with icing sugar.

Serve with a berry coulis made with sieved berries and icing sugar.