Put the milk and instant coffee in a pot on medium heat. Meanwhile in a large bowl mix the sugar with cornstarch. Add the egg yolks and mix with a whisk.

When the milk starts to boil add it to the bowl by passing it through a strainer. Mix vigorously to make the solids dissolve and avoid lumps.

Transfer back in the pot and cook on low-medium heat while stirring continuously until the cream thickens. This will take a few minutes.

Transfer in another container and stir for a few minutes to cool it down a bit.

Cover with cling film touching the surface of the cream and put it in the fridge.

Put water, butter, sugar and salt in a small pot on low heat. When it starts to boil and the butter has melted add the sifted flour in one go. Stir immediately to create a paste.

Keep cooking the paste while stirring continuously for a few minutes.

Transfer in the bowl of the stand mixer with paddle attachment. Alternatively it can be done manually in a big bowl, using a wooden spoon.

Work at low speed until the steam stops coming out of the bowl.

Weight the eggs and beat them slightly (no need to whisk them). This way it will be easier to add small amounts to the paste.

Slowly start adding the eggs bit by bit. Always wait for the previous batch to be absorbed before adding the next one. The quantity of eggs is indicative. When you are close to finish the quantity of eggs check the consistency of the paste. Dip the wooden spoon in paste, lift it up and roll it so that the past falls down. The paste should fall slowly and create a triangle under the spoon.

This is the key to make a good bignet.

Transfer the choux paste in a pastry bag with big round tip. Line a baking tray with parchment paper (or better, with a silicone baking mat).

Using the pastry bag create the bignet, 3 or 4 cm in length (1 – 1.5 in).

For this amount of paste you will probably need 2 trays, or bake in two batches.

Bake in the preheated oven at 190° C (375° F) for approx 23-25 minutes.

Torn the oven off and leave the bignet to dry in the oven for 30 minutes with the door slightly open.

Let them cool off completely before dipping them in the caramel.

Start whipping the cream with the handheld mixer. When it starts to gain volume add the sugar and whip to firm consistency. Put in the fridge.

Put a small quantity of sugar in a pan with heavy bottom on low-medium heat. When it starts to melt add some more sugar. Keep adding sugar without stirring. You should get a nice dark gold caramel. Only at the end you can rotate the pan to melt any lump.

Take half the quantity of the bignet and dip the top of each one in the caramel. Set aside to cool down.

This is optional. If you decide to skip this you will have to double the ingredients of the classic caramel.

Make the caramel like the classic one above. Once ready remove from heat, add the butter and stir with a silicone spatula. Also add the Maldon salt flakes. Stir.

Dip the remaining bignet like before, only the top part. Set aside.

Transfer the coffee custard cream and whipped cream in two pastry bags, respectively with a round tip for the former and a star tip for the latter.

Cut the bignet in half horizzontally. Fill each bottom half with the coffee custard cream and the whipped cream on top. Cover with the top half of the bignet.

Store in the fridge.