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.

In a clean bowl, whisk the egg white until stiff peaks form ... spoon handles to make cigar shapes. Dip the cigar tuiles in the melted plain chocolate. Leave aside to set. For the tuile basket ...