Cheat's croquembouche recipe

1. Put 30g sugar in a small saucepan with 2 tbsp cold water. Warm over a medium heat for 1-2 mins, stirring gently, until the sugar has dissolved. Remove from the heat, then add the cranberries, swirling the pan to evenly coat. Use a slotted spoon to transfer the cranberries to a wire rack for 15 mins to cool and set. Once set, roll the cranberries in the remaining 35g caster sugar to coat.
2. Meanwhile, melt the white chocolate in a bowl in the microwave, heating in 20 sec bursts, stirring between each, until melted. Heat the caramel sauce in a bowl in the microwave for 10 secs just to loosen to a drizzle.
3. Put the hazelnuts and pecans in a bowl and carefully add the edible gold spray, gently swirling the bowl to coat the nuts completely.
4. To assemble, stack the frozen profiteroles into a pyramid shape on a large plate, using the melted white chocolate to stick them together: spoon the chocolate around the edges of the profiteroles, rather than the bottom, before adding to the tower. Pause halfway to drizzle with ⅓ of the defrosted chocolate sauce and ⅓ of the caramel sauce.
5. Continue stacking the profiteroles until you reach a peak, then spoon over the remaining chocolate sauce, scatter with the gold nuts and arrange the cranberries in any gaps. Drizzle with the remaining caramel sauce and scatter with the chocolate stars to serve. Leftovers will keep, covered, in the fridge for up to 24 hours.

Tip: Make the crystallised berries the day before. Set for 1 hr before storing in layers separated by baking paper, in an airtight container in the fridge.

See more Easy Christmas desserts