Coffee Pastry Stack
ready in 4 h. 35 min.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with grease-proof paper.
In a pan, bring the milk to the boil with 125 ml water, the salt, sugar and butter. Remove from the heat and add all the flour at once. Stir well with a wooden spoon, then return to the heat. Stir well until the dough comes away from the base and develops a white coating. Transfer to a bowl, cool briefly then stir in the eggs, one at a time, so that they are thoroughly incorporated. Knead to a smooth, even dough and transfer to a piping bag with a plain nozzle.
Pipe 6-8 small and 6-8 large mounds onto the baking tray. The large should have a diameter of 5-6 cm, and the small of approx. 2 cm. Bake in the oven for around 20 minutes then remove the small balls. Bake the larger balls for a further 15 minutes, until golden brown. Allow all the pastries to cool thoroughly.
For the icing, bring the milk to the boil with the coffee and vanilla pod. Beat the egg yolks with the sugar and cornflour and add the hot, milky coffee in a thin stream, beating all the while. Return to the pan to thicken, stirring. Transfer to a bowl and cool to lukewarm, stirring occasionally. Remove the vanilla pod and gradually stir in the butter. Leave to cool completely.
Top the small and large profiteroles with a little of the coffee icing and place each small one on top of a large one. Transfer the remaining icing (chilled if necessary) to a small piping bag with a star nozzle and use to decorate the religieuses.