Tipsy snowman choux buns

Method

1. Heat the oven to 220°C/200°C fan/gas 7. To make the craquelin, put all the ingredients in a bowl and mix to a paste using a spoon. Roll the paste out between 2 sheets of baking paper until 2-3mm thick, then put in the freezer while you make the choux.
2. To make the choux, put the milk, 40ml water, butter and salt in a small pan over a medium-high heat and bring to a rolling boil. Tip in the flour and quickly beat with a wooden spoon or firm rubber spatula until smooth. Cook for 1 minute, stirring constantly, until the mixture comes away from the sides of the pan. Tip into a bowl to cool a little.
3. Whisk the eggs, then gradually beat them into the choux dough, a little at a time, until it becomes shiny and forms a dropping consistency (a spoonful scooped up and turned sideways will take a few seconds to drop off – you may not need to add all the eggs). Transfer to a piping bag fitted with a 1cm round nozzle (or cut a 1cm wide opening).
4. Line a large baking tray with baking paper and pipe 40 balls, roughly 1.5-2cm wide, onto it. Take the craquelin out of the freezer and use the round cutter to cut out 40 circles, ensuring they’re slightly smaller than the choux dough balls. Put the discs of craquelin on top of the choux, then bake for 10 minutes. Without opening the oven, reduce the heat to 190°C/170°C fan/ gas 5 and bake for 6-9 minutes more until crisp. Set aside on a wire rack to cool completely.
5. For the custard, put the milk in a pan over a medium heat and stir regularly while it warms up. Meanwhile, put the sugar and cornflour in a bowl, then use a wooden spoon to beat in the egg yolks until pale and creamy. Pour a little of the hot (but not boiling) milk into the eggs to temper them, then continue gradually adding further splashes of hot milk while mixing constantly. Pour the mixture back into the pan and bring to a simmer, stirring constantly. Simmer for 2-3 minutes until nice and thick, then scrape into a bowl and cover the surface directly with baking paper. Leave to cool, then chill for 30 minutes.
6. Melt the chocolate in a bowl over a pan of gently simmering water or in 20 second bursts in a microwave, then transfer to a small piping bag and snip the end to make a tiny opening. Pipe dots for eyes and a smile onto a sheet of baking paper for each snowman, then put aside to set.
7. When you’re ready to assemble, transfer the chilled custard to a large bowl and use a whisk to whip until smooth. In another bowl, whip the cream to soft peaks, then fold half into the chilled custard, along with the Baileys. Transfer the custard to a piping bag fitted with a 1cm round nozzle (or opening). Sift the icing sugar over the remaining cream, then fold to combine. Check it’s thick enough to hold its shape, and if not whisk a little more. Transfer to another piping bag fitted with a 2cm round nozzle (or opening).
8. Use a small serrated knife to slice the top off each choux bun – these will be the snowmen’s hats. Pipe the Baileys custard into the base of each choux bun so it’s full and level on top. Pipe a sphere of the whipped cream on top to make the heads, add the tops/hats, then press lightly to round off the cream.
9. Use tweezers to add the eyes and smiles, plus an orange ball/ sprinkle for the nose. Add scarves with strawberry laces, then dust the snowmen with icing sugar.