Craquelin

Cream the sugar and butter together until light and fluffy, add the flour to form a dough.
Roll the dough in between two layers of parchment paper, allow to set in the freezer.

Choux Pastry

In a heavy based saucepan, add the water and butter, heat gently until butter has melted.
Add the flour, mix until a dough is formed, using a spatula keep the mix moving, preventing it from sticking to the bottom of the pan and allow to cook out for 1-2 minutes.
Once cooked out, transfer the dough into an electric mixer and mix using a the paddle attachment, add the eggs slowly to the dough, ensuring completely incorporated each time then leave the mix to whisk until the bowl is cold to touch.
Fill a piping bag with the choux mix and 10 size nozzle, pipe choux into a silicon mat.
Remove the craquelin from freezer, cut out discs with a 4cm cutter and top each choux.
Bake at 160°c for 30mins till golden brown, then leave the choux in the oven for another 30mins to dry out with the door open.

Caramelised White Chocolate Whipping Ganache

Heat the first measure of cream, glucose syrup, vanilla, and salt to a light boil.
Pour mix over the chocolate.
Leave to stand for 5 minutes, then whisk the mixture until emulsified
Slowly add the second measure of cream, whisking to fully incorporate
Transfer to an airtight container, cover with cling film, leave in the fridge overnight.

Blackberry Jam

First in a bowl mix the caster sugar and pectin, then mix in the blackberries.
Place the blackberries in a heavy based pan and place on a low heat, cook until thick
Remove from pan, place in a bowl, add lavender essence and cover with cling film and leave to cool.

Whipped Chantilly Mascarpone

Scrape the vanilla pod, then in a bowl add all the rest of the ingredients with the vanilla and whip to soft peaks.

Chocolate Bees

Melt chocolate and cocoa butter, pipe into chocolate bee moulds.
Leave to set and remove from the moulds.

To Plate

First make a small hole in the top of each choux bun, then fill with blackberry jam then top with the dulcey ganache
Place the whipped mascarpone in a piping bag with a size 6 star nozzle and pipe a circle around the top
Using a small Parisienne scoop remove a small amount from the middle of the cream then fill with a small amount of honey, finish with a chocolate bee and sprig of lavender