Pastry chef Amaury Guichon made a chocolate cigar which resembles the real thing. The cigar shell is dipped into a fine chocolate before being filled with soft vanilla caramel and Bailey's Cremeaux.

The trick is to gently rub the chocolate coating with your hands to get the cigar, repeat this two times at least and reserve it in the freezer until dessert time. Before serving, rub the ashes ...

For the tuile cigars, make a further nine plain tuiles using the template as before. Bake for 5-6 minutes, or until pale golden-brown. Reserve the remaining plain paste. Remove from the oven and ...

The pepper increases in the last third. The cigar develops a fine sweetness until the end. Despite its dark dress, the cigar ...

Loaded with Kahlua, Bailey's and Espresso shot, it is hard to resist. Serve the three shot glasses along with the Margarita coupe with crushed ice in it. 6. Pour all three into the glass and finish ...