Add 1 cup and 1 tsp of sifted AP flour, along with 1/4 tsp kosher salt. Work into a cohesive dough with a spatula until it becomes a ball.

Form dough into a rough brick shape and place on a large sheet of parchment paper. Place another large sheet of parchment paper on top and press down to adhere.

Roll dough into a thin rectangle (about 1/4” thick and 24” long), making sure to evenly distribute the dough. Place in the fridge to chill on a baking sheet.

Whisk together 3 whole eggs and 1/2 cup white sugar in a large heat-proof bowl. Whisk for 3-5 minutes until the mixture is pale yellow, ribbony, and no lumps of sugar remain.

Heat 1 cup heavy cream, 1/4 cup strong coffee or espresso, and 1 1/2 tsp coffee extract in a large saucepan. Cook on medium heat for 5 minutes until it steams and beings to bubble.

Pour about 1/4 cup of the hot coffee milk into your egg and sugar mixture, whisking constantly to keep the eggs from scrambling. Then, gradually add the rest of your coffee milk, stirring.

Return mixture to your saucepan and cook over medium-high heat for 5-10 minutes, until the pastry cream thickens to a pudding-like consistency. I like to take it slightly further.

Remove pastry cream from heat and let cool to room temperature in sauce pan. Then transfer to a large bowl and mix with 12 oz mascarpone cheese and 2 tbsp softened butter.

Cover your coffee cream cheese mousse with plastic wrap, adhering directly to the surface. Place in fridge to chill until firm and pipeable (1-2 hours).

Start your choux dough by heating 6 tbsp butter, 3/4 cup water, 2 1/2 tbsp white sugar, and 1/2 tsp kosher salt in a large saucepan over medium heat.

Once fully melted, add 1 cup AP flour and stir the mixture into a stiff dough ball with a wooden spoon. Continue cooking for 4-5 minutes, stirring constantly, to cook the flour taste out.

Place your dough ball in the bowl of a stand mixer or in a large mixing bowl. Beat on medium speed for 5-10 minutes, or until the bowl is no longer hot to the touch.

Whisk 4 large eggs together in a pyrex mixing cup. With the mixer on, gradually add your egg, stopping to scrape the sides of the bowl.

Once you’ve used 3/4 of your egg mix, watch carefully for the right dough texture. Add just enough egg so that your choux hangs from the paddle in a v shape, but is still stiff and not runny at all.

Transfer dough to a large piping bag. Line two large baking sheets with parchment paper and preheat oven to 375°F.

Pipe small mounts of choux pastry onto each baking sheet (9 on each sheet in a grid). The dough balls should be about 2 tbsp in size and the width of a bottle cap.

Remove craquelin dough from the fridge and cut 18 circles with a small cookie cutter, the same with as the choux balls (bottle cap size). Place one on each mound of choux.

Bake for 30 - 35 minutes without opening the oven, until choux is puffy and browned. Reduce oven temperate gradually until the heat is gone, and leave the pastries in the oven to cool.

After about 30 minutes, remove choux from the oven and let rest until room temperature. Fit a large piping bag with a star tip and fill with your coffee mascarpone mousse.

Slice off the tops of each choux bun, like a hat, and pipe a generous swirl of coffee mousse into each ball. Place the top half on top and serve.