Paul went to Scotland in search of the finest coffee for his twin deserts on Paul Hollywoods Pies and Puds. He enlisted the help of coffee merchant Ralph Lutton from Brodies in Edinburgh, a company that has been in the coffee business since 1867.

Salted Caramel & Coffee Éclairs

To make his éclairs, Paul made a light choux pastry by combining flour, salt, butter and free range beaten eggs.

For his filling he combines whipping cream, icing sugar and coffee and mixed in a bowl.

Once the éclairs are baked and cooled he pipes the filling into them using a piping bag. For the icing, Paul combines light brown sugar, butter, salt, milk and icing sugar and heat until the mixture thicken.

The mixture is then placed over the éclairs for serving.

Coffee Crème Caramel

For his Coffee Crème Caramel, Paul used java coffee because it as an edge that went nicely with his desert.

Coffee Crème Caramels are sophisticated puddings with the sweetness of the custard balanced by the flavour of coffee and a touch of bitterness from the caramel.

They are made a day in advance of when they are to be consumed so that they can sit in the fridge, where the caramel will gradually melt into the coffee custard.

See Paul’s baking method for this treat here.