Coffee religieuses

Beat the eggs intended for the choux pastry in a bowl. Boil the millilitre-measured water with the spoon-measured sugar, salt and 75 g of butter. Off the heat, stir in the flour vigorously. Dry over low heat until the dough leaves the pan. Transfer to a mixer with paddle and let the steam subside. Gradually mix in the beaten eggs for the choux until smooth and glossy.

Heat the oven to 180 °C. Pipe equal numbers of 6 cm bases and 3 cm heads onto lined trays, leaving space between them. Bake for about 30 minutes until evenly golden and dry, without opening the oven early. Cool on a rack.

Whisk the liquid yolk with 120 g of sugar, cornflour and 1 tsp of coffee extract. Heat the milk, gradually whisk it in and return to the pan. Bring to the boil, stirring until thick. Spread in a clean dish, cover the surface and cool slightly, then chill for about 60 minutes until completely cold. Make the buttercream meanwhile.

Let the butter reserved for the buttercream soften. Whisk the egg for the buttercream in the mixer. Heat the gram-measured water with 100 g of sugar to 118 °C. Pour the syrup slowly onto the egg with the mixer running slowly, avoiding the whisk. Whisk faster until the bowl is no longer warm. Gradually beat in 100 g of soft butter and then 0.5 tsp of coffee extract until smooth.

Make holes under the buns and pipe in the cold custard. Gently warm the fondant with 1 tsp of coffee extract over a water bath, keeping below 35 °C. Glaze each bun. Attach each small head to a base with buttercream. Using a small star nozzle, distribute the buttercream as a collar at the join and a peak on top. Chill for about 30 minutes before serving.