Had another adventure with choux pastry last weekend – see the results on my Instagram account.  I attempted coffee choux buns, which were filled with a chocolate cream and were supposed to be topped with a coffee icing.  The icing didn’t go quite to plan – it ended up more like a ‘spun’ coffee sugar – but I’m told that it tasted nice and worked well with the cream.  I’ve already done my research and know how to adapt/modify this for the next time so here’s hoping…