Leave the choux buns in the oven to ‘dry’ out. For the filling, bring the milk just to the boil in a saucepan. In a bowl, whisk together the egg yolks, caster sugar and coffee granules until ...

Bring the dry ingredients into the well and stir everything until combined and a sticky dough has formed ... Bake for about 25 minutes until the buns have risen and are golden on top.