Award-winning writer, Fiona Beckett, shares her recipe for this classic 1970s dessert

Ditch the shop-bought dessert at Christmas for this stunning choux centrepiece. Made with speculoos biscuits, it's topped with luscious salted caramel

Once you've mastered choux pastry using our step-by-step guide, this French patisserie-style dessert will be a breeze

Drizzle these fresh choux buns with plenty of hot toffee sauce and top with whatever you like – try homemade honeycomb, chopped nuts or your favourite chocolate bar.

Featherlight choux pastry is stuffed with salted caramel and drizzled with a double dose of chocolate in this deliciously indulgent dessert

Filled with rich vanilla ice cream and drenched in caramel sauce, these decadent caramel profiteroles make a spectacular dessert

A classic profiterole recipe with an added kick for coffee lovers - pile up a batch as modern wedding cake!

A classic Christmas drink and a favourite English pudding combined, this is the ultimate party dessert to feed a crowd, serve chilled from the fridge

Edd Kimber puts a new spin on classic French choux pastry with these salted caramel buns filled with popcorn cream and finished with a crispy craquelin top

Cream-filled choux pastry fingers are a patisserie classic - this recipe has a double dose of chocolate

A fabulously fruity version of a French choux bun patisserie classic, filled with fluffy vanilla cream, fresh berries and naturally coloured pink icing

For an alternative wedding cake, try croquembouche

All the elements of this spectacular French dessert can be done in stages