Pate-a-Choux 

90ml water 

90ml milk 

90ml butter, cubed 

112g pastry flour 

3 eggs 

Coffee Mousseline 

290mL full cream milk 

½ cup coffee beans 

60g sugar 

20g cornflour 

2 egg yolks 

60g butter 

15g coffee grounds 

Peanut Praline Paste 

150g peanuts 

100g sugar 

2 tbsp vegetable oil 

Icing sugar, to serve 

1. Pre-heat oven to 200°C. 
2. For the Pate-a-Choux, combine water, milk and butter in a medium saucepan over a medium heat. 
3. When butter has fully melted, remove from heat and add flour all at once, stirring vigorously until full combined. 
4. Return saucepan to medium heat and mix until the dough comes away from the edges and forms a ball, around 2 minutes. 
5. Transfer dough to the bowl of a stand mixer, fitted with a paddle attachment. Mix on low speed for 2 minutes or until the dough is no longer hot. 
6. Increase stand mixer speed to medium and add eggs one by one, waiting for the dough to recombine before adding the next. 
7. Transfer the dough to a piping bag fitted with a ½ inch round tip and place in fridge for 5 minutes. 
8. Line 2 large baking trays with baking paper, dot a small amount of dough in each corner of the baking paper to adhere the paper to the trays. 
9. Holding the pastry bag vertically over the baking paper, pipe at least 4 wreaths of dough 15cm in diameter. 
10. Transfer to the oven and bake for 15 minutes, then reduce oven temperature to 180°C and bake for a further 15 minutes. Do not open the oven door at any point. 
11. Once cooked, turn off oven and allow to cool for 10 minutes inside the warm oven. Then transfer to a wire rack and allow to cool for another 10 minutes. Set aside to serve. 
12. For the Coffee Mousseline, combine 200ml of milk and coffee beans in a large saucepan over medium heat. Bring to a slight simmer then remove from heat. 
13. Meanwhile, whisk together sugar, cornflour and egg yolks together in a bowl until pale. 
14. Strain the coffee infused milk into a jug, discard coffee beans. Add a third of the milk into the egg yolk mixture, whisking constantly while adding. Whisk for 20 seconds. Add the remaining milk, whisking constantly.  
15. Return the mixture to the same saucepan. Cook over medium heat, whisking constantly until pastry cream begins to thicken, about 5 minutes.  
16. Once thick, place on a large baking tray and press a layer of cling wrap over the top to prevent a skin forming and place in the fridge for 15 minutes or until cool.  
17. Meanwhile, add butter to a mixing bowl and using a hand mixer, whip until pale and fluffy, about 2 minutes. 
18. Remove coffee cream from fridge and stir to loosen. Add a third of the mixture to the whipped butter. Beat with a hand mixer on medium speed for 10 seconds. Add remaining coffee cream and beat for 30 seconds. 
19. Combine remaining 90ml milk with coffee grounds in a small saucepan over medium heat. Once hot, turn off heat and allow grounds to infuse for 5 minutes. 
20. Strain milk through a cheesecloth into a shallow container and transfer to the freezer to cool for 5 minutes. Once cool, add milk to coffee mousseline and beat on medium speed to incorporate. 
21. Transfer mousseline to a piping bag fitted with a ½ inch star tip and set aside in fridge for plating. 
22. To make the Peanut Praline Paste, add peanuts to a fry pan and lightly roast for 5 minutes over high heat, stirring occasionally. 
23. Add sugar to a saucepan over high heat and allow caramel to form. Move the saucepan in a circular motion to fully combine sugar. 
24. When all sugar crystals have dissolved and the caramel is a deep amber colour, add peanuts to the saucepan and combine with wooden spoon.  
25. Spread the caramel coated peanuts over a baking tray lined with a silicon mat. Transfer to the freezer to cool for 10 minutes. 
26. Once cool and solid, break into shards and add to a food processor. Blend for 10 minutes on high or until a thin paste is achieved. If the praline is not turning to liquid, add vegetable oil 1-2 tablespoon at a time, blending for 2 minutes after each. 
27. Transfer praline paste to a piping bag fitted with a ¼ -inch round tip and set aside at room temperature fridge for plating. 
28. To serve, carefully slice the pate-a-choux in half horizontally. Set the top aside. 
29. Pipe the praline paste around the choux twice. Over the praline paste, pipe a generous amount of coffee mousseline around the choux once. 
30. Return the top of the choux and dust with icing sugar to finish.