Choux Cream Sundae Part two

With all your baked puffs and creme patissiere ready, you can start to fill and arrange them. (tip, if your puffs have gone soft, you have not baked them enough so REMEMBER to bake them longer next time, to fix, just place them in an oven to toast until crispy)

First, you will need a pastry bag fitted with a medium sized tip, around the size of this (      ), this metal tip is crucial as you won't be able to punch through the crispy pastry with a soft plastic bag.

Fill the bag halfway with the creme patissiere, and pierce each puff and pipe enough creme into it to fill it up not so much that it bursts, but enough that it feels heavy.

when you have done all of this start arranging them on a platter. I have made a pyramid shape, without any caramel adhesive but if you wish you may make a caramel by placing a cup of sugar and water to just cover the sugar in a heavy pan heating without stirring until it is like liquid amber ^^. take off heat and dip each puff in the caramel (be extremely careful as if you touch the sugar you will cry, it's very very hot).

while the caramel is still sticky on the puffs (or just don't use caramel) arrange neatly into a pile or a pyramid or ANYTHING YOU CAN IMAGINE.

drizzle molten dark chocolate on top, or if you have leftover caramel you can spin sugar on top.

to spin sugar, dip a fork into the caramel after making it the consistency of detergent. Drape strings carefully onto the pile of choux puffs.