150 g cubed butter
350 ml water
1/2 teaspoon of salt
6 eggs
Limoncello to taste
100 ml Double cream
2 tbsp Icing sugar
zest of 2 lemons
200 g melted white chocolate
Creme patisserie
580 ml full fat milk
4 egg yolks
110 g caster sugar
40 g plain flour
40 g cornflour
whole crystallised roses
500 g Caster sugar
Method
Place water and butter in a saucepan heat gently till butter melts
Sift flour 3 times with salt
When butter has melted turn up the heat bring to the boil, then turn off the heat beat in flour with a wooden spoon until a firm paste and comes away from the edges.
Tip on to a plate to cool, (about 10 mins) then beat in eggs a teaspoon at a time start with a wooden spoon.
Then transfer into a freestanding mixer and continue to beat until smooth and silky.
Spoon into a piping bag, pipe onto prepared baking trays, cook in a preheated oven @ 180 for 30 mins, once risen and golden brown make small holes and put back in the oven for 5 mins to dry out.
Cool on wire racks.
For the Creme patisserie:
Mix the egg yolks with the sugar beat until light and fluffy, heat milk until scorching point (before boiling) add 2 tablespoons to sugar & egg yolks, sift in flour, add into the pan with warm milk.
Bring to the boil stirring the whole time, contiue to cook for 2 minutes to cook out the flour taste mix in melted chocolate, turn into a bowl cover and chill until cold.
Whip cream, fold in limoncello and icing sugar, lemon zest mix with cold Creme patisserie
Spoon into piping bag fill choux buns, chill.
To make the caramel:
Heat sugar over a medium heat until all dissolved, do not stir or it will crystallise, continue cooking until it reaches a nice honey colour remove from heat and place pan bottom into a bowl of cold water.
Dip choux buns into caramel before putting into mould making sure the dipped edge goes towards the outside every time, continue until you have built up your tower, leave to set in a cool place, turn out onto a cake board.
