Crazy croquembouche

How about this for a sizzling centrepiece? It’s a great way to jazz up bought choux buns.

Serves 12 • Ready in 40 mins

400g dark chocolate

2tbsp vegetable oil

48 frozen profiteroles with separate chocolate sauce

½ x 40g pack white chocolate star cake sprinkles

Turquoise edible glitter

6g pack freeze-dried raspberries

Chocolate box assortment

2 x 20g packs Giant Chocolate Stars

(Dr Oetker)

1 Melt the chocolate and the oil in a bowl over a pan of simmering water. Dip the top of the profiteroles into the chocolate and put on a wire rack. Sprinkle mini stars on some, edible glitter on others and freeze-dried raspberries on the rest. Chill for 10 mins to set.

2 Make a tall cone (about 25cm) out of card and stand it in the centre of a serving plate. Dip the base of the profiteroles in the chocolate and stack around the cone, adding the odd chocolate in between the profiteroles as you pile them up.

3 Dip the base of the large stars in chocolate and push into the cracks on the tower. Serve within 1 hr of assembling your creation.

Per serving: 621 cals, 40g fat,

22g sat fat, 55g carbs >>

TIP Save the sauce that comes with the profiteroles for another occasion and serve over ice cream, or with fruit such as strawberries or mandarin segments for dipping