Toffee Apple Croquembouche

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• Step 1

  Preheat the oven to 190ºC/375ºF/Gas Mark 5.
  Spoon the choux pastry into a piping bag and pipe
  into mounds about the size of a cherry tomato on
  the lined trays, leaving plenty of space for them to
  rise and spread and allowing for about 40 buns per
  tray. Place the ice cube in a small ovenproof dish
  in the base of the preheated oven to create some
  steam and bake the buns on the middle shelf for 15
  minutes.

• Step 2

  Remove the choux buns from the oven and
  carefully, using the point of a sharp knife, make a
  small incision in the base of each bun. Return to
  the oven for 3 minutes, then leave to cool
  completely on a wire rack.

• Step 3

  To make the filling, melt the butter in wide,
  shallow pan over a medium heat. Add the diced
  apples, cinnamon and sugar and allow to bubble
  and soften for 8–10 minutes. Using a hand-held
  stick blender, blitz the mixture until completely
  smooth. Return the apple purée to the pan, place
  over a medium heat and reduce by a third until
  thick, stirring frequently to prevent the puree
  scorching on the bottom of the pan. Leave to cool.
  To make the crème patissière, whisk the egg yolks
  in a bowl with the sugar, cornflour and a third of
  the milk until smooth.

• Step 4

  Heat the rest of the milk in a medium pan until
  almost boiling, then pour it over the egg mixture,
  stirring constantly. Add the Calvados, return to the
  pan and cook, whisking constantly, until the
  mixture boils and thickens. Simmer for a further
  minute to cook out the flour.

• Step 5

  Stir the cooled apple sauce into the crème
  patissière and transfer to a jug to cool slightly and
  cover the surface with cling film to prevent a skin
  forming. Chill until ready to use.

• Step 6

  Lightly whip the double cream and fold into the
  apple crème patissière using a large metal spoon.
  Spoon the mixture into the other piping bag and
  fill the choux buns by piping into the pre-made
  holes, or by splitting each bun horizontally and
  filling them using a teaspoon.

• Step 7

  Make the caramel by putting the 300g caster
  sugar in a pan with a splash of water and slowly
  letting it melt over a medium heat until the sugar
  has dissolved. Bring the mixture to a boil until it
  turns a light caramel colour. Remove from the
  heat.

• Step 8

  Take each filled bun and carefully dip the top into
  the hot caramel. Place on the cake board and begin
  to build up the buns in a pyramid pattern. If the
  caramel begins to harden, gently reheat until it
  liquefies, being careful not to let the caramel
  darken. Using two forks, drizzle any leftover
  caramel over the top of the finished pyramid.

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