Coffee-glazed Chantilly choux buns

I've never made choux pastry before and have always been a bit scared of it. But Lu loves coffee choux buns and I've been promising for ages to try making them for her. I finally took the plunge today, fully expecting the whole thing to go horribly wrong... but it turns out there is nothing to fear!  It's actually incredibly quick and easy, uses a tiny amount of store-cupboard ingredients, and according to Delia (who I trust on all baking matters), it is best NOT to use a piping bag but spoon the dough onto a baking sheet for a crisper choux.  She also recommends using strong white bread flour rather than plain flour (as it has a higher gluten content and makes them even crisper), something I'll try next time. Because I'm definitely making these again! Delicious, light, airy, crispy, creamy, sweet delights. I want to try them with caramel on top, or an Earl Grey pastry cream, or fresh raspberries folded into whipped cream. I've fallen in love with Choux!

Ingredients

For the choux pastry

60g plain flour

50g unsalted butter, diced

120ml cold water

Pinch of salt

2 eggs

For the Chantilly cream

150ml double cream, chilled

1 tsp vanilla extract

2 tbsp icing sugar

For the coffee glaze

6 tbsp icing sugar

3 tbsp espresso (or 2 tsp instant coffee dissolved in 3 tsbp boiling water)

For the chocolate ganache

50ml double cream

50g dark chocolate

Method

1. Preheat the oven to a 200°C and line two baking trays with baking paper.
2. Fold another sheet of baking paper in half, open it up again, and sift the flour onto it (this will allow you to pour it into the pan in one quick ‘shoot’).
3. Place the diced butter, water and a pinch of salt in a medium-sized over a moderate heat and stir with a wooden spoon. As soon as the butter has melted and the mixture comes up to the boil, remove from the heat to prevent the water evaporating.
4. Tip the flour in, all in one go, and beat the mixture furiously with a wooden spoon or an electric hand whisk until you have a smooth ball of dough.
5. Return the pan to the heat and beat for about two minutes to slightly cook the dough until it looks  glossy and comes away from the sides of the pan leaving them clean. 
6. Tip the dough into a large mixing bowl and leave to cool until barely warm.
7. In a small jug, beat the eggs well.
8. Once the dough is fairly cool, add the beaten egg a little at a time to the dough and beat well with an electric whisk, mixing each addition in thoroughly before adding the next, until the mixture becomes a smooth and glossy paste that falls from the beaters.
9. Scoop teaspoons of the mixture onto the baking sheets, spaced at least an inch apart, and brush with beaten egg. 
10. Bake for 15 minutes, then reduce the oven temperature to 180°C and open and close the oven door quickly to release any steam.  Bake for a further 5 minutes or until the buns are crisp, light and a rich golden colour.
11. Remove from the oven and pierce the bottom of each one to let out the steam, then cool them upside down on a wire rack.
12. Meanwhile, make the Chantilly cream by pouring the cream and vanilla into a medium-sized mixing bowl and sifting in the icing sugar.  Whip with an electric whisk until just stiff enough to hold a peak.  If the buns are too hot to fill, cover the cream and refrigerate until ready to use.
13. To make the coffee glaze, sift icing sugar into a bowl and pour in the espresso a little at a time, and beat together with a wooden spoon until smooth and thick.
14. To make the chocolate ganache, place the chocolate into a medium bowl. Heat the cream in a small saucepan over medium heat. Bring just to the boil, then pour over the chopped chocolate, leave to sit for 2 minutes, then gently beat with a wooden spoon until smooth.
15. To assemble, cut the cooled choux buns in half and spoon a dollop of Chantilly cream onto the bottom half.  Dip the top half in the coffee glaze and sandwich on top of the Chantilly layer. Place on a serving plate and drizzle with the chocolate ganache. Place in the fridge to chill until ready to serve.