• 

  Fraisier sponge
• 

  macarons with strawberry cream cheese ganache (see Tips)

  10 - 12

Lime ganache for sable choux

• 

  titanium strength gelatine leaves

  10 g
• 

  cold water to soak
• 

  thickened cream

  380 g
• 

  freshly squeezed lime juice (approx. 4 limes)

  80 g
• 

  white chocolate cut into small pieces

  110 g

Sable biscuit

• 

  unsalted butter cut into pieces

  130 g
• 

  caster sugar

  50 g
• 

  brown sugar

  50 g
• 

  plain flour

  200 g

Choux pastry

• 

  milk

  60 g
• 

  water

  50 g
• 

  unsalted butter cut into pieces

  50 g
• 

  salt

  1 pinch
• 

  caster sugar

  ¼ tsp
• 

  plain flour

  90 g
• 

  eggs lightly beaten

  3

Assembly of mini croquembouche

• 

  caster sugar

  250 g
• 

  water

  1070 g
• 

  glucose syrup

  20 g
• 

  boiling water
• 

  edible flowers to decorate (optional)
• 

  vinegar

  50 g

Assembly of show stopper cake

• 

  icing sugar to dust
• 

  edible flowers to decorate (optional)