How to make it
Preheat oven to 220°C (fan-forced). Add water, Pauls Full Cream milk, butter, salt and 3/4 teaspoon of caster sugar into a saucepan and boil for 1 min stirring continuously. Take off heat, add flour and continue stirring until smooth. Return to heat, stir continuously for another minute and then pour into a bowl.
Quickly mix in eggs one at a time, continuing to stir until the paste is smooth. Transfer into a piping bag with a 5mm round nozzle, and pipe 3cm rounds onto a tray lined with greased baking paper. Bake for 5 minutes before opening the oven door and leaving it slightly ajar and cook for a further 10-15 minutes. Once cooked remove and allow to cool before pricking each bun with the tip of a knife to later inject the filling.
In a bowl, whisk Pauls Whipping Cream with dissolved coffee until stiff. Gently fold in Pauls Double Thick Vanilla Custard and then transfer into a piping bag with a 5mm round nozzle. Pipe mousse into each bun and then refrigerate.
Melt the chocolate in a metal bowl over a pot of boiling water. Dip each bun into the melted chocolate and serve.