Mark Tilling served up a delicious Gingerbread, Hazelnut Praline and Chocolate Choux Buns for the festive season on James Martin’s Saturday Morning.

The ingredients for the Gingerbread choux pastry are: 90g Water, 80g Milk, 5g Sugar, 3g Salt, 65g Butter, 95g Plain Flour, 10g Potato Starch, 200g Eggs and 1 teaspoon gingerbread spice.

For the Biscuit Crackled Topping: 80g butter, 80g brown sugar, 80g plain flour and ¼ teaspoon gingerbread spice.

For the Chocolate Hazelnut Mousse: 50g Egg yolks, 55g Caster sugar, 125g Liquid cream, 450g Gold Chocolate (caramel chocolate), 75g Hazelnut praline, 550g whipping cream (semi whipped), ½ teaspoon Gingerbread spice and ½ teaspoon salt.

For the Gingerbread Spice: 25g Ginger powder, 3g Clove powder, 5g Nutmeg powder and 15g Cinnamon powder.

See recipes by Mark in his book titled: Mastering Chocolate: Recipes, Tips and Techniques from the Award-Winning Master Chocolatier available from Amazon now.