While not everything on this list is absolutely required, these are the things used in this tutorial video. Of course you are welcome to find alternative ways of doing things and we would love to hear if you’ve discovered an easier method or better tool to achieve good results.

What you will need

• Scissors
• Measuring tape (flexible)
• Box cutter
• Silicon Egg Brush
• Large compass – At least 50cm (can use a string and pencil)
• Small star nozzle
• Piping bag

Recipes & Ingredients

100 x Baked choux buns

• Prepare 2.4kg Choux pastry
• Pipe 35mm balls (22g each)

2.5kg Custard cream

• Half kept as vanilla
• Other half mix with 150g dark chocolate

Coating

• 1kg Apricot jam (smooth)
• 100g Castor Sugar
• 25 gr pectin powder

Assembling & Brushing

• 1kg Dark chocolate

Materials

• 40cm Round wood board (9mm thick) – Coated with material
• Cellophane paper (larger than board)
• Sticky tape
• Double-sided sticky tape
• PVC sheet – 50cm x 50cm
• 2 Inch wide gold ribbon (with wire edges)

Decorations

• 6 – 8 Sugar roses & buds
• 6 – 8 Sugar leaves

References

• Printed blueprints and guides (download below)

Recommendations

• Have a wet and dry hand towels to clean knives, blades and cutters regularly to consistently achieve clean cuts.
• This is art, and no method or technique is set in stone. This is why we recommend you watch the entire tutorial first before you start gathering all the things in the list above. You may think of ways you might substitute tools or techniques with your own ideas.