Steps:
- Choux Buns 1. Combine milk, butter, salt & sugar in a heavy saucepan over low heat. Bring to a boil, then remove the pan from the heat. Stir in the flour all at once w/ a wooden spoon until smooth. 2. Return pan to medium heat about 1 minute, stirring constantly, to dry out the paste. Tip it into a bowl. 3. Add the eggs 1 by 1, beating w/ the wooden spoon until each egg is fully beaten in. Once they are all incorporated into the mixture, it should be smooth and shiny, & thick enough to pipe. The choux paste is now ready to use. (If you are not using it immediately, brush the surface with egg wash to prevent a crust forming.) 4. Pipe small mounds , about 2 teaspoons each, onto a baking sheet lined with parchment paper in staggered rows, using a pastry bag fitted with a half-inch round tip. 5. Brush the buns with egg wash. Bake 15 to 20 minutes, until dry and crisp, but soft inside. Cool on a wire rack. Coffee Mousse and Assembly 1. Heat the oven to 400 degrees. Whip the cream in a chilled bowl with the sugar to stiff peaks and fold into the chilled crème pâtissière. Dissolve the coffee in the Drambuie and fold into the mixture. 2. Make a small opening in the side of each bun with the tip of a knife or skewer. Using a pastry bag fitted with a plain eighth-inch tip, pipe a generous amount of coffee mousse into each bun. 3. To serve, dust half the filled buns with a little powdered sugar and the rest with cocoa. Arrange on individual plates or a platter. Each of 46 buns: 74 calories; 2 grams protein; 7 grams carbohydrates; 0 fiber; 4 grams fat; 2 grams saturated fat; 59 mg. cholesterol; 40 mg. sodium.
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