Minger Croquembouche

Preheat the oven and line a tray with parchment. Make the choux pastry by heating butter, water, and salt, adding flour to form a dough ball, cooling slightly, then beating in eggs until glossy and pipeable.

Pipe small 2cm choux blobs onto the tray, smooth the tops with a wet finger, and bake until puffed, golden, and dry. Cool completely.

Prepare the Minger filling by beating softened Minger with mascarpone and a little cream until smooth, fluffy, and pipeable.

Make a small hole in the base of each choux bun (I used the end of a piping nozzle) then pipe the filling into each cooled choux, being careful not to overfill.

Prepare the thyme honey caramel by reducing honey, brown sugar, and fresh thyme until thick enough to drizzle or spin.

Start building the tower on a serving plate, stacking the filled choux directly on top of each other using small dabs of the caramel to help them stick. Be careful - the caramel will be very very hot! Continue stacking, rotating slightly for stability, until the tower reaches the desired height.

Drizzle the caramel over the tower or spin into sugar threads around the croquembouche for a festive finish.

Garnish with crispy prosciutto shards, candied nuts, rosemary sprigs, and cranberries, then serve immediately while the Minger is soft and melty.