Hot Cross Bun Croquembouche

Combine cream, brown sugar and cinnamon in a large bowl and using electric beaters or a whisk, whip the cream until firm peaks are reached. Transfer cream mixture to a piping bag

Using a small sharp knife create a small opening in the bottom of each Hot Cross Bun

Push the tip of the piping bag into the opening of each Hot Cross Bun and fill with as much cream that you can without it spilling out

Stack the Hot Cross Buns into a tower on a serving plate

Before making the toffee, it’s important to note it is extremely hot so caution must be taken.

To make the toffee, place the sugar and water into a small saucepan over medium heat until the sugar dissolves. Cook, without stirring, brushing down the side of the pan occasionally with a wet pastry brush, for 25 minutes or until lightly golden

Take off the heat and leave for a few minutes. The toffee will continue to cook and darken. It will also start to become thicker

Place some large pieces of baking paper onto your bench top. This is to stop any toffee sticking to your bench as it can be quite hard to remove when cleaning up

Place the tower of Hot Cross Buns onto the baking paper

Using 2 forks placed back to back, dip the forks into the toffee and wave the forks back, forth and around the croquembouche, allowing the strands of toffee to fall in long, thin threads around it. Wrap any stray strands up and around the croquembouche