Makes 8 - 10
Ingredients
- 75g unsalted butter
- 150ml water
- 90g plain flour
- 2 to 3 medium eggs, lightly beaten
- A small pinch of sea salt
- 200ml double cream
- 50g caster sugar
- 180g 70% dark chocolate
- 1 shot freshly brewed espresso, cooled
- 25g blanched hazelnuts, crushed
Method
Heat the oven to 200°C conventional or 180°C fan. Line a baking tray with baking parchment.
Put the butter, water and salt into a saucepan and bring to the boil. As soon as the butter has melted and the water is bubbling, remove from the heat and tip in the flour. Beat firmly with a wooden spoon until the mixture comes together into a smooth paste and pulls away from the sides of the pan.
Return the pan to a low heat and cook for a minute or two, stirring, to dry the mixture slightly. Tip it into a bowl and leave to cool for five minutes. Gradually beat in the eggs a little at a time. You may not need all of them. The mixture should be smooth and glossy, and just beginning to fall from the spoon.
Neatly spoon the batter onto the lined baking sheet, leaving a good amount of space between each one. You should get 8 to 10 generous rounds. Bake for 20 to 25 minutes until well risen and deep golden. Remove from the oven and pierce a small hole in each bun to let the steam escape, then return them to the oven for 3 to 4 minutes to dry out. Cool completely on a wire rack.
To make the filling, combine the cream and sugar in a bowl and whip to soft peaks. Stir in the cooled espresso and whisk again so the cream is thick and lightly coffee scented. Gently melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Beat half the melted chocolate into the whipped cream and chill until ready to use, keeping the remaining chocolate warm.
Cut the buns in half around their circumference. Spoon a generous amount of the chocolate coffee cream over the bottom halves. Dip the tops into the reserved melted chocolate, then place them back on top of the cream to make little sandwiches. Scatter over the crushed hazelnuts.
Leave to set before serving. They are best eaten on the day they are made, when the pastry is still crisp.
