WHIPPED MILK CHOCOLATE GANACHE

1. Place the chocolate in a medium heatproof bowl. In a small saucepan over medium heat, bring the heavy cream to a boil.
2. Pour the cream over the chocolate and let the mixture sit for 1 minute. Add the salt. Whisk the chocolate until it is thoroughly melted and combined with the cream (it will seem runny). Cover the bowl with plastic wrap and transfer to the refrigerator to chill for at least 4 hours.
3. When you are ready to assemble the puffs, whip with a whisk or a stand mixer until light and fluffy (1-2 minutes), then transfer to a piping bag with the end snipped off.

 CRAQUELIN

1. Place all ingredients in a small bowl. Mix with a spatula until well combined. Turn the dough out onto a piece of parchment paper, and top with a second piece.
2. Roll out to 2-3 mm in thickness. Place the dough, still between the parchment sheets, in the freezer for at least 20 minutes while you prepare the choux dough. (Can be made ahead of time and stored in the freezer).

CHOUX AU CRAQUELIN

1. Preheat the oven to 350°f / 180°c. Using a cookie cutter, trace 12 2” circles on a piece of parchment paper, leaving about 2” between each one. Place the parchment on a baking sheet with the drawing side down.
2. In a small saucepan over medium heat, combine the water, milk, granulated sugar, salt, and butter. Bring the mixture to a light boil, remove the saucepan from the heat, and add all the flour at once. Quickly stir in the flour using a rubber spatula, then place the saucepan over medium high heat.
3. Continue to stir the mixture for 1 to 2 minutes, without stopping, until the paste is smooth and shiny. It will pull away from the sides of the saucepan and leave a thin coating of cooked paste on the bottom when it is ready. The texture should resemble dry mashed potatoes.
4. Transfer the paste to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for 3-5 minutes to allow the choux to cool down. Increase the mixer’s speed to medium and gradually stream in the eggs. Mix for 2-3 minutes, until the ingredients are well combined.
5. Test the consistency of the batter by dipping in the beater and pulling up. If it forms a v which eventually breaks off, you are good to go. If it seems too stiff, slowly add a little more beaten egg and mix to incorporate.
6. Fit a piping bag with a large round piping tip. Transfer the Pâte à Choux to the prepared piping bag. Pipe out 12 mounds within the circles you drew on the parchment sheet.
7. Remove the craquelin from the freezer, and peel off the top piece of parchment. Using the same sized cutter you used to trace the circles on the parchment paper, cut out circles of dough. Place each carefully on top of a mound of choux, pressing lightly to adhere.
8. Bake the choux puffs for 35 minutes, then rotate the baking sheet and reduce the oven temperature to 325°f / 160°c, and bake for another 10 minutes, or until the buns are a deep golden colour. Remove from the oven and place on a wire cooling rack.

ASSEMBLY

1. Make the coffee cream - in a stand mixer fitted with a whisk attachment or with a whisk, whip the cream until medium soft peaks form (it needs to be a little softer than you think for piping).
2. Add the espresso and vanilla and mix to incorporate (if you are using espresso powder put it in at the start and whip in with the cream). Transfer to a piping bag fitted with a french star tip.
3. Cut off the top of the choux with a serrated knife. Pipe the whipped milk chocolate ganache into the cream puff until it reaches the brim. Pipe two rings of coffee whipped cream on top of the ganache.
4. Whisk together the ingredients for the royal icing glaze in a small bowl, adding a little more milk as needed to form a smooth glaze. Dip the hats of the choux into the glaze, or spoon on and smooth. Top with sprinkles if using.
5. Place the hats on top of the cream puffs.