Step 1

Preheat oven to 350F.

Step 2

In a saucepan, combine the water, milk, sugar, salt, and butter. Bring to a light boil, remove from heat, and immediately add in all the flour. Quickly stir in the flour, using a rubber spatula, and return saucepan back over medium-high heat.

Step 3

Continue to stir the mixture, without stopping, until the paste is smooth, about 1-2 minutes. It will pull away from the sides of the pan and leave a thin coating of cooked paste on the bottom when ready. The texture should resemble dry mashed potatoes.

Step 4

Transfer the paste to a stand mixer bowl fitted with the paddle attachment. Mix on low for the choux to cool down.

Step 5

While the mixer is running on medium, gradually stream in the lightly beaten eggs. Mix until well combined.

Step 6

Transfer the pâte à choux to the prepared piping bag with a round tip. Pipe out 12 choux mounds onto the prepared baking sheet, leaving roughly 2 inches between each puff. If you are making choux with a craquelin top, this is when you want to add the craquelin to the choux mounds.

Step 7

Place the baking sheet in the oven and immediately bake choux puffs for 35 minutes. Rotate the baking sheet and turn down the oven to 325F, then bake for 10 minutes more until choux are deeply golden. Remove from oven and set on cooling rack to cool.

Step 8

*Dalgona Coffee fluff is made with 1:1:1 ratio of coffee, sugar, and hot water. You can make more or less of the fluff but remember to keep that ratio.

Step 9

In the bowl of a stand mixer fitted with a whisk attachment, whisk all the ingredients together on high speed until stiff peaks form, about 1 - 2 minutes. Chill the coffee fluff in the refrigerator until it is no longer warm.

Step 10

In the bowl of a stand mixer fitted with a whisk attachment, whisk heavy cream on medium-high speed until medium-stiff peaks form.

Step 11

Cook boba according to the instructions on the packaging.

Step 12

Strain the boba and transfer to a bowl. While the boba is still warm, mix in brown sugar.

Step 13

Allow boba to cool completely before filling the puffs.

Step 14

Trim the tops off of the cooled choux pastry with a sharp serrated knife. Set the tops aside.

Step 15

Transfer the whipped cream into a piping bag fitted with a large round piping tip. Alternatively, you can use a spoon to to fill the puffs. Pipe the whipped ream into the puffs until it reaches the brim.

Step 16

Transfer the Dalgona fluff into a piping bag fitted with a large open star tip. Pipe a ring of coffee fluff on top of the whipped cream, leaving a cavity in the middle. Fill the cavity with cooled boba pearls.

Step 17

Place choux hat on top. Serve immediately.