Orange and praline croquembouche with cardamom caramel

This towering pile of choux pastry is much simpler to create than it seems. Most of it can be prepared in advance and assembled on the day.


For the nougatine base

For the choux pastry

For the egg wash

For the pastry cream

For the praline paste

For the caramel

  • 500g/1lb 2oz granulated sugar
  • 1 tsp cardamom seeds
  • 125ml/4fl oz water

For the decoration

  • orange and white sugar crystals