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Search results for 85 g of unsalted butter, chopped into small cubes (for the choux pastry)

Search results for 100 g of plain flour, sifted (for the choux pastry)

Search results for 3 medium eggs, at room temperature (for the choux pastry)

Search results for 300 ml of double cream, for the cherry filling

Search results for 4 tbsp of black cherry jam, for the cherry filling

Search results for 1 tsp of kirsch, for the cherry filling (optional)

Search results for 150 g of white chocolate, broken into small pieces (for the white chocolate topping)

Search results for 1 tbsp of unsalted butter, for the white chocolate topping

Search results for 50 g of dark chocolate, fridge cold (to decorate)

Search results for 100 g of glacé cherries, roughly chopped (to decorate)

Search results for 5 g of edible glitter (we used rainbow dust gold edible glitter), to decorate

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