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1
To make coffee pastry cream: Bring milk and 1/4 cup coffee to a boil in medium saucepan. Meanwhile, whisk 5 egg yolks, 1/2 cup sugar, and cornstarch in a heatproof bowl; gradually whisk in hot coffee mixture. Return mixture to pan; stir over high heat until mixture boils and thickens. Remove from heat; whisk in 4 tbsp butter, 1 tbsp at a time. Transfer pastry cream to a medium bowl; place plastic wrap directly on surface of pastry cream and refrigerate for at least 2 hours.
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2
Preheat oven to 400u00b0F. Grease 2 baking sheets.
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3
To make choux pastry: Combine water, remaining butter, and remaining sugar in a medium saucepan; bring to a boil. Add flour; beat with a wooden spoon over medium heat until mixture comes away from base of pan. Transfer pastry to a medium bowl; beat in whole eggs, one at a time, until pastry becomes smooth and glossy but still holds its shape.
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4
Spoon pastry into piping bag fitted with a 1/2-inch plain tube; pipe eight 2-inch balls, about 2 inches apart, onto one of the baking sheets. Pipe eight 1 1/2-inch balls, about 2 inches apart, on remaining tray.
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5
Bake puffs for 20 mins; remove smaller puffs, cool on wire rack. Bake larger puffs a further 5 mins; cool on wire rack. Cut a small opening into the base of each puff.
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6
Meanwhile, make coffee glaze. Sift confectioners' sugar into a small heatproof bowl; stir in enough coffee to make a thick paste. Place bowl over a small saucepan of simmering water; stir until mixture is smooth.
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7
Spoon coffee pastry cream into piping bag fitted with a 1/2-inch plain tube; pipe pastry cream through cuts into puffs.
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8
Spread top of one small puff with glaze. Spread top of a large puff with glaze; before the glaze sets, position small puff on top of large puff. Repeat with remaining puffs and glaze.
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9
Meanwhile, beat cream in a medium bowl with an electric mixer until firm peaks form. Spoon cream into a piping bag fitted with a 1/8-inch fluted tube; pipe cream around center to decorate.
