Choux wreaths with burnt-honey cream, raspberries and sesame praline

For sesame praline, boil honey in a saucepan without stirring, swirling pan occasionally, until dark golden brown. Remove from heat, quickly stir in sesame seeds and a pinch of salt, pour onto a lightly oiled baking tray and stand at room temperature until set (30-40 minutes). Break into large pieces, crush and store in an airtight container for up to 3 days.

Make choux pastry and transfer to a piping bag fitted with a 7mm nozzle, and refrigerate to cool and stiffen (30 minutes).

Preheat oven to 200C. Line baking trays with baking paper and trace 8cm-diameter circles on the paper with a pencil, using a cutter as a template and leaving about 8cm between each for pastry to puff and spread. Turn the paper over so the pencil side is down. Using the circles as a template, pipe 1cm-diameter balls evenly spaced around each circle, just touching one another. Brush with eggwash, scatter with pearl sugar and bake until golden brown (15-20 minutes), then cool on a wire rack.

For burnt-honey cream, boil honey in a saucepan without stirring, swirling pan occasionally, until dark caramel (2-3 minutes). Remove from heat, add 100ml cream (be careful, hot caramel will spit) and stir to combine, then refrigerate to cool completely. Add vanilla seeds and remaining cream and whisk until soft peaks form. Serve with choux wreaths, raspberries and sesame praline.