Coffee Toffee Puffs - egg yolks

Method

• Combine egg yolks, sugar, flour, cornflour and 1/4 cup of the milk in small bowl of electric mixer.
• Beat until combined.
• Combine remaining 1/2 cup of milk and coffee powder in saucepan and bring to the boil.
• Gradually add this to egg mixture while continuing to beat on medium speed.
• Once all is added and mixed in, pour mixture back into saucepan and stir constantly over heat until it boils and thickens.
• Transfer to a bowl, cover and cool to room temperature.
• Beat cream until soft peaks form, then lightly fold into the cold mixture.
• Toffee:.
• Combine sugar and water in a small saucepan and stir over heat without boiling until sugar is dissolved.
• Bring to boiling point and boil rapidly, uncovered, without stirring for 5 minutes or until golden.
• Remove from heat and use to top puffs.
• PUFFS:.
• Cut puffs in half and fill with the coffee cream.
• Top with the toffee and place on the almonds.