Pastry cream:
Heat 3/4 cup (180 ml) of milk with sugar and vanilla pod.
In a bowl, mix egg and egg yolks with cornstarch and dilute with remaining milk.
When milk is hot, remove vanilla pod and slowly pour into egg mixture, mixing well and return to saucepan.
Bring to a boil, stirring constantly, until thickened.
Remove from heat and add butter, mixing well.
Cover with plastic wrap and let cool to room temperature before refrigerating.

Choux pastry:
Preheat oven to 425 F (220 C).
Line two baking sheets with silicone mats or parchment paper.

In a saucepan, boil water, butter, salt, and sugar.
When mixture reaches a boil, pour in flour and stir vigorously for 1 minute until a ball of dough forms and detaches from the bottom of the saucepan.
Pour dough into a mixing bowl, fitted with a whisk, and add eggs one by one, whisking quickly.
The choux pastry should be smooth but not too soft.
Put dough into a piping bag with a round tip and pipe small balls of dough, about 1″ (2.5 cm) in diameter, spacing them 2″ (5 cm) apart.
Smooth the tops with a wet finger.

Bake choux pastry for 10 minutes, then reduce oven temperature to 350 F (180 C) and continue baking for 15 minutes.
Remove from oven and let cool on a wire rack.

Fondant flowers:
Put fondant in a piping bag with a fluted tip or a cookie press with a flower tip and pipe small flowers onto a silicone mat.
Place a silver-coated candy in the center and let dry at room temperature.
To attach to the assembled piece, use a brush dipped in caramel and brush the back of the flowers.

Assembly:
First, make a cardboard cone:
Draw a circle on cardboard, cut out, and roll into a cone shape. Fasten with a staple and cover with aluminum foil.
Place cone in the center of your serving plate and set aside.

Using a sharp knife, make a small circular hole in the bottom of each choux pastry ball. The hole should be large enough for the piping tip to fit into.

Fill a piping bag with pastry cream and fill the choux pastry balls. Reserve on a wire rack, upside down (filling hole facing up).

Heat a saucepan of water large enough to hold your saucepan with caramel.

From now on, it’s essential to have all your assembly elements ready, as you’ll need to work quickly to assemble with caramel.

Prepare caramel:
Put sugar and lemon juice in a saucepan.
Cook until amber-colored.
Remove from heat and immediately place saucepan in boiling water to maintain caramel fluidity.

Dip the side of a choux pastry ball into caramel and attach to the cone, starting from the bottom circle and working your way up, placing the balls side by side.

Once all choux pastry balls are attached, melt or remake caramel and pour over the assembled piece, starting from the top.
Decorate with fondant flowers.