1. For the puff pastry, sift the flour and salt into a large bowl. Rub the butter into the flour using your fingers until you have small lumps of butter remaining.

2. Add 150 ml of water, or enough to bring the mix together.

3. Flour a work surface and roll out the dough to a neat rectangle that is about three times longer than its width. Fold in one third of dough to the center and cover this with the remaining third. Cover and leave to rest in fridge for 20 minutes.

4. Roll the pastry out again to the previous length and width, and fold in the other third as before. Cover and let rest again for at least 20 minutes in fridge.

5. Preheat the oven to 180°C and line a baking tray with parchment paper.

1. For the choux pastry, in a medium-sized pan over a low heat, bring the milk to a simmer.

2. Add the butter, 124 ml of water, salt and sugar and bring to a boil. Add the flour and mix with a wooden spoon.

3. Cook for about a minute until the paste leaves the sides of the pan.

4. Transfer to the bowl of an electric mixer and set aside to let it cool slightly before adding the eggs one at a time, beating constantly. The paste will become smooth and shiny.

1. To make the small choux buns, using a piping bag and plain nozzle, pipe 16 small choux buns on to the lined baking tray. Set aside the remaining choux pastry.

2. Brush each choux bun with egg wash and bake on the middle shelf for 15-20 minutes.

3. Turn off the oven and leave the choux buns in the residual heat for 10 minutes to dry out. Remove the buns from the oven and then turn the oven temperature to 180°C.

4. Cut a 27 cm disk from the rough puff pastry and place it on a lined baking tray.

5. Pipe a spiral of choux pastry starting from center of the disk, stopping when two thirds of the disk is covered.

6. Now pipe a border of choux pastry around the edge leaving a 5 mm of space at the outer edge of the pastry base.

7. Brush with egg wash and bake at 180°C for 25–35 minutes. Turn off the oven and leave in the residual heat for 10 minutes to allow the choux pastry to crisp. Transfer to a cooling rack.

1. For the pastry cream, whisk the egg yolks and a third of the sugar in a bowl until light in color and fluffy. Add the flour and mix thoroughly.

2. In a large pan, heat the milk, vanilla and the rest of the sugar. When it comes to the boil, pour it over the egg yolk mixture and whisk together.

3. Transfer to a clean saucepan, bring it back to the boil whisking continuously and cook for a few minutes until thick.

4. Pass through a sieve into a bowl and put some cling film directly onto the surface to prevent a skin forming. Transfer to the fridge to chill.

5. When the pastry cream has cooled, spoon it into a piping bag with a medium circular nozzle attached and pipe it into the small choux and over the pastry base.

1. For the crème Chantilly, in a chilled bowl combine both creams with the icing sugar and vanilla and lemon zest. Whisk until it thickens enough to pipe, but do not overbeat.

2. In another piping bag with the same nozzle attached, add the plain whipping cream.

3. Pipe alternating rows of both creams to cover the pastry cream completely.

1. Make the caramel by melting the sugar and 50 ml water in a heavy-based pan. Heat until the caramel is a light color, then remove from the heat and plunge the base of the pan into cold water to prevent the remaining caramel from burning; add the red food coloring.

2. Line a baking tray with parchment paper. Carefully dip each choux into the red caramel and transfer to the baking tray, caramel-side down.

3. When the caramel has cooled and set, attach the choux buns around the outside of the choux ring using the caramel.

4. To decorate, add fresh raspberries filled with raspberry sauce.