Churros Cactus Planter

Mix 0.8 cup of water, butter, sugar and a pinch of salt. Boil the preparation, add the flour and mix on the stove. Remove from heat and add the eggs. Place the batter in a piping bag, pipe it on a baking sheet covered with parchment paper, forming cacti. Press the pastry batter with a fork to form stripes and fry them in hot oil. Melt 7 oz of white chocolate, add the green food coloring and mix to obtain colored chocolate. Coat the cactus churros with the green chocolate. Sprinkle the churros with crushed pistachios and set aside for 30 minutes.

Whip the powdered sugar, heavy cream and mascarpone into whipped cream, place in a piping bag. Cut the marshmallows into pieces, arrange the flowers on top and set aside. Cut the shortcrust pastry forming a cross so that it matches the shape of the mold, prick the shortcrust pastry and place it in the cake tin. Bake for 45 minutes at 350°F.

Unmold the shortcrust pastry, melt the rest of the white chocolate and spread it in the bottom of the shortcrust pastry. Melt the milk chocolate, brush it on the outside of the shortcrust pastry. Pipe the whipped cream, sprinkle the speculoos, crushed pistachios, add the pistachio paste then pipe the whipped cream again. Sprinkle the crushed pistachios, pour the pistachio paste, cover with whipped cream and sprinkle the rest of speculoos. Arrange churros cacti, marshmallows with flowers and enjoy!