First prepare the craquelin, put all of the ingredients into a bowl and rub with your fingertips untill it resembles breadcrumbs. Continue to mix until it comes together and forms a dough. Place the craquelin between two sheets of greaseproof paper and roll it out to about 3mm thick. Place this in the freezer to firm up for 30 mins. Then take the craquelin out of the freezer and using a knife cut out 12 rectangles that are 12cm by 2cm and place these back in the freezer.

Next make the choux pastry, preheat the oven to 180C (160C Fan) Gas 4 (if you're using a steam oven, wait until you are ready to begin baking and then add 100ml of water to the cavity of your oven and preheat the oven to 160C Fan) and line two baking trays with baking parchment, draw 6 lines 12cm long, evenly spaced apart on each tray and turn the paper over so the lines are on the reverse. Ensuring you have 12 lines in total.

Make the choux pastry as per steps 2- 7 of this recipe. Take the craquelin out of the freezer and place a strip on top of each eclair.

Bake the eclairs for 25-30 minutes until golden brown and crisp. Turn off the oven and leave the eclairs in the oven to cool for 30 minutes.

Remove the eclairs from the oven and leave them to cool before icing and filling them.

Next make the coffee creme patissiere, bring the milk, vanilla extract, instant coffee and espresso to a boil in a saucepan over a medium heat.

Meanwhile combine the sugar and flour in a medium bowl, add the egg yolks and whisk just until combined.

Whisk a third of the milk into the egg mixture to loosen it, whisk in the remaining milk and return the mixture to the saucepan and cook over a medium heat, whisking constantly until it thickens.

Scrape the pastry cream into a bowl and cover with a layer of clingfilm, pressing it down so it touches the surface of the cream, this will stop a skin forming, allow to chill completely.

Pierce three holes in the bottom of each eclair, take the coffee creme patissiere from the fridge and stir it gently, place it in a piping bag with a 5mm nozzle.

Fill the eclairs with the coffee creme patissiere by piping it into each hole until the eclair is full.

Next make the icing, sift the icing sugar into a bowl wide enough to allow you to dunk the eclairs. Add the dark chocolate and stir, add water to create the desired thick consistency, as you don't want the icing to drip down the sides of the eclairs.

Decorate the eclairs with the coffee beans and cocoa nibs