Charming Croquembouche Tower made of Cream Puffs

In a saucepan, combine water and unsalted butter. Heat until the butter melts completely. Bring the mixture to a gentle boil.

Once boiling, remove from heat and stir in all-purpose flour mixed with a pinch of salt. Mix until the dough forms a ball that pulls away from the sides of the pan.

Add each egg one at a time, mixing until smooth after each addition. The dough should be glossy and sticky.

Preheat your oven to 200°C (400°F) and prepare a baking sheet lined with parchment paper. Use a piping bag to pipe small dollops of dough onto the sheet, leaving space between each puff.

Bake for about 20-25 minutes until they are puffed and golden brown. Let them cool completely.

While the cream puffs are cooling, melt the dark chocolate in a heatproof bowl over a saucepan of simmering water, stirring until smooth and shiny.

Set aside to cool slightly but not harden, as you will use it shortly to assemble the tower.

Using the melted chocolate, dip the base of each cream puff into it and stick them together in a pyramid shape. Start with a sturdy base and build upwards, ensuring the structure is stable.

Feel free to use a variety of sizes, making it a stunning centerpiece!

In a saucepan, combine granulated sugar and water. Cook over medium heat without stirring until it turns a golden amber color.

Carefully dip the tips of the cream puffs into the caramel for an extra decorative touch. Be cautious as the caramel will be very hot.

For a pop of color, fill any gaps in the structure with fresh berries and mint leaves.

Sift some powdered sugar over the entire tower to give it a delightful finish before serving.