Custard-filled and white chocolate coated profiteroles on a chocolate iced sponge base
This was my first attempt at making profiteroles, which made the croquembouche idea even more ambitious. I'm so psyched that it all worked because every step was a labour of love for my boyfriend's birthday. I made the profiteroles using Raymond Blanc's recipes for choux pastry and creme patissiere here.
1. Make a cake base of your choice.
2. Make the pastries, dip them in melted white chocolate, fill with creme patissiere and stick them on the cake base with toffee.
3. Decorate with toffee strands (using a spoon, cool toffee down enough for it to make long, thin strands, then drizzle around the croquembouche).