Christy Tania's 20th Anniversary Show Stopper

• Fraisier sponge
• 10 - 12 macarons with strawberry cream cheese ganache (see Tips)

Lime ganache for sable choux

• 10 g titanium strength gelatine leaves
• cold water, to soak
• 380 g thickened cream
• 80 g freshly squeezed lime juice (approx. 4 limes)
• 110 g white chocolate, cut into small pieces

Sable biscuit

• 130 g unsalted butter, cut into pieces
• 50 g caster sugar
• 50 g brown sugar
• 200 g plain flour

Choux pastry

• 60 g milk
• 50 g water
• 50 g unsalted butter, cut into pieces
• 1 pinch salt
• ¼ tsp caster sugar
• 90 g plain flour
• 3 eggs, lightly beaten

Assembly of mini croquembouche

• 250 g caster sugar
• 1070 g water
• 20 g glucose syrup
• boiling water
• edible flowers, to decorate (optional)
• 50 g vinegar

Assembly of show stopper cake

• icing sugar, to dust
• edible flowers, to decorate (optional)