Ingredients
Puffs
Mocha pastry cream
Toffee
Method
1.Preheat oven to 220°C/425°F. Grease two oven trays.
2.Combine butter and the water in small saucepan; bring to the boil. Add flour, beat with wooden spoon over heat until mixture comes away from base and side of saucepan and forms a smooth ball.
3.Transfer mixture to small bowl; beat in egg with electric mixer until mixture becomes glossy. Spoon pastry mixture into piping bag fitted with 1cm (½ inch) plain tube. Pipe small rounds, about 5cm (2 inches) apart, on trays; bake for 7 minutes. Reduce oven temperature to 180°C/350°F; bake further 10 minutes. Cut small opening in side of each puff; bake further 5 minutes or until dry to touch. Cool on trays.
4.Meanwhile, make mocha pastry cream. Dissolve coffee in the water in small jug. Combine milk, chocolate and coffee mixture in small saucepan; stir over heat, until smooth. Bring to the boil. Meanwhile, beat egg yolks, sugar and cornflour in small bowl with electric mixer until thick. With motor operating, gradually beat in hot milk mixture. Return custard to pan; stir over heat until mixture boils and thickens. Cover surface of custard with plastic wrap; refrigerate 1 hour.
5.Then make the toffee. Combine sugar and the water in small saucepan; stir over heat, without boiling, until sugar dissolves. Bring to the boil. Boil, uncovered, without stirring, until golden brown.
6.Spoon pastry cream into piping bag fitted with 5mm (¼ inch) plain tube, pipe through cuts into puffs. Place puffs on foil-covered tray; drizzle with toffee.
