Crème brûlée puffs with spun sugar

Method

1. Make the crème brûlée according to the pack instructions and allow it to set in the refrigerator.

2. Pipe or spoon the crème mixture into the choux puffs.

3. In a small saucepan, heat the water and sugar until it caramelises. Either dip each puff into the caramel, or pull the caramel with a fork to form spun sugar. Top with fresh mint and pearl dragees.