Tom Kerridge makes delicious toffee coffee choux buns for a luxury desert on Food and Drink.

Tom says: “These decadent, creamy éclairs mix rich toffee with aromatic coffee for an elegant sugar hit.”

The ingredients are:

For the choux pastry are: 75g butter, diced, 100g plain flour and 3 free-range eggs.

For the filling: 280ml milk, 3 free-range egg yolks, 60g caster sugar, 2 tbsp instant coffee granules, 30g plain flour and 1 x 397g tin caramel condensed milk.

For the coffee whipped cream: 300ml double cream, 75g icing sugar and 70ml coffee liqueur.

For the glaze: 200g soft light brown sugar, 60ml full-fat milk, 75g butter, 75g plain flour and 8g whole edible coffee beans, roughly chopped.

For the sugared pecans: 80g caster sugar and 80g pecans.