These decadent, creamy éclairs mix rich toffee with aromatic coffee for an elegant sugar hit. Equipment and preparation: for this recipe you will need a piping bag fitted with a 1cm/½in plain ...

Fill the choux buns with the crème pâtissière. For the caramel, boil the caster sugar and 5 tablespoons water together in a pan until it turns golden or reaches 170C on a sugar thermometer ...