So that's a choux pastry base and puffs. Mr Martin appears to omit the crucial stage of choux which is to pierce and return to the oven to dry out. Fortunately, online he appears to have amended this faux pas!
What else do you need to know? The cream is whipped double cream folded with custard and orange flower water since I didn't have any suitable liqueur. I have two tiny blisters on my fingers from attempting to dip the buns in caramel. The caramel burnt a little bit too much and detracted from the taste of the cake... and oh, the cake looked better with the half ice cream scoops of cream in the centre, but I had a piping back so it just seemed a waste of all the extra cream... Overall, still chuffed.