Antigua Dalgona Coffee Cream Puffs

1. Preheat the oven to 180 °C.

2. To make the choux pastry, combine the water, milk, sugar, salt and butter in a saucepan. Bring to a light boil and remove from the heat.

3. Add all the flour and stir in quickly using a rubber spatula.

4. Return the saucepan back to a medium or high heat. Continue to stir continuously until a smooth paste is formed. The choux will pull away from the sides of the pan and will leave a thin coating at the bottom.

5. Remove from the heat and with a hand mixer, beat on low to allow the choux to cool down.

6. Continue to mix on medium while you add two eggs that have been lightly beaten. Mix well until well combined.

7. Transfer the mixture to a piping bag with a round tip. Pipe out 12 rounds the size of a small biscuit onto a baking sheet lined with baking paper, allowing about 2 inches between each round.

8. Place the baking sheet into the oven and bake for 35 minutes.

9. Remove and place on a cooling rack.

10. For the Dalgona cream, you need a 1:1:1 ratio of coffee, sugar and hot water.

11.Whisk together all the ingredients in a bowl using an electric beater for around 1 – 2 minutes until stiff peaks form. Then chill in the fridge.

12. To assemble the cream puffs, trim the tops of the choux pasty with a sharp serrated knife. Put the Dalgona cream into a piping bag fitted with a round tip. Pipe the cream into the bottom halves of the choux pastries. Place the tops (or hats as we call them) back on top and pipe more Dalgona cream on top.

13.To finish, dust with cocoa powder and add a piece of dark chocolate to each pastry. Serve immediately.