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1
Make the filling: Bring the cream and coffee nearly to a boil in a saucepan over medium heat.
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2
Reduce the heat to low; cook for 5 minutes.
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3
Remove from the heat.
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4
Strain through a fine-mesh strainer into a bowl.
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5
Set aside.
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6
Bring the caramel topping to a boil in a saucepan over medium-high heat.
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7
Reduce the heat to medium and cook for 2 more minutes.
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8
Remove from the heat and stir in the butter.
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9
Slowly whisk in the cream-coffee mixture until combined.
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10
Pour into a large bowl and cool to room temperature.
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11
Refrigerate for 45 minutes, or until completely chilled.
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12
Make the cups: Place the pastry shells on an ungreased baking sheet and bake according to the package directions.
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13
Transfer to a rack to cool, then pull out the center of the shells with your fingers.
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14
Place the chocolate chips in a small microwave-safe bowl and microwave on medium power, stirring every 30 seconds, until melted, about 1 1/2 minutes.
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15
Pour the toffee bits into a pie plate.
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16
Dip the rims of the pastry shells in melted chocolate and then in the toffee.
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17
Set aside.
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18
Beat the coffee mixture with a mixer on medium speed until thickened.
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19
Slowly beat in the confectioners' sugar on high until stiff peaks form.
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20
Assemble the cups right before serving or selling: Spoon the coffee mixture into a large zip-top plastic bag.
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21
Press out the air and seal.
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22
Snip off a corner; pipe the mixture into the shells.
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23
Drizzle with more caramel.
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24
Photograph by Antonis Achilleos
