Pinch of salt 1 tsp sugar 2 eggs, beaten Filling 250ml/8½ fl oz double cream 3 tbsp icing sugar 2 tbsp brandy Caramel 250g/9 oz caster sugar Handful of pistachios, roughly chopped 50g pomegranate seeds Preheat the oven to 200C/400F/Gas 6 and grease and line a baking tray. To make the choux pastry, place 200ml of water and the butter in a saucepan and place over a medium-low heat. As soon as the butter has melted and the mixture has come to the boil, take it off the heat. Sift the flour and salt on to a piece of folded greaseproof paper, add the sugar, then quickly pour into the boiling water, beating vigorously with a wooden spoon. Beat the pastry mixture until it's smooth and comes away from the sides of the pan. Beat in the eggs, slowly, until you have a glossy mixture that holds its shape and is just thicker than cake batter. Sprinkle the baking sheet with a few drops of water (the steam encourages rising), then dollop teaspoons of the mix on to the tray (or use a piping bag), leaving at least 2cm between each. Place in the oven for 10 minutes, then increase the temperature to 220C/425F/Gas 7 for another 15-20 minutes until golden. Once cooked, use a skewer to pierce each one to let out the steam, then place upside down on a wire rack to cool. Beat the cream with the sugar and brandy until it begins to hold its shape. Transfer to a piping bag and pipe a teaspoonful or so into the centre of each bun (or split in half, fill and stick back together). To make the caramel, place the sugar in a heavy saucepan over a low heat. Tip the pan slightly to make sure all the sugar has melted (don't stir) and when it becomes a golden caramel colour, take off the heat. Very carefully dip in each choux bun so that half the bun is covered (you might want to use tongs) and use the caramel to stick the buns together to create a pyramid shape. Sprinkle over the pistachios and pomegranate seeds. Return the leftover caramel to the heat and melt it slightly again. Use a fork to very carefully dip into the caramel and flick it back and forth over the croquembouche until you have a web of sugar - it helps if the caramel is beginning to harden. Leave to firm up, then serve.