***FOR THE STREUSEL PASTRY***
Combine the butter, sugar, flour and salt in the bowl of a food mixer and beat with the paddle attachment until the mixture forms a dough and pulls away from the sides of the bowl.
Roll the pastry out on a floured surface to a thickness of 2mm.
Using a pastry cutter or a small glass to guide you, cut out 7 streusel rounds 2cm in diameter and 7 rounds 4cm in diameter.
Place in the fridge to chill.
***FOR THE CHOUX PASTRY***
Sift the flour, sugar and salt into a bowl.
Cut the butter into chunks and place in a saucepan with the milk and the water.
Heat the mixture until it boils, then add the flour mixture.
Stir carefully using a wooden spoon, a dough will form immediately. Continue stirring over a medium heat for 1 minute until the dough comes away from the sides of the pan.
Now tip the dough into the bowl of the electric mixer, then knead with the paddle attachment incorporating the eggs one at a time. You should obtain a pliable, glossy choux pastry.
Grease a baking tray with butter and line it with greaseproof paper and use a piping bag to pipe the 7 small choux buns (the 'heads' 2cm in diameter) and 7 large buns (the 'bodies' 4cm in diameter).
Place the corresponding sized streusel rounds on the choux buns.
Bake at 170 degrees (gas mark 3 to 4), giving the small buns about 15 minutes and the large ones 25 minutes or until they are golden. Then allow to cool completely at room temperature.
***FOR THE ITALIAN MERINGUE***
In a saucepan heat the sugar and water to 118 degrees.
When the syrup reaches 100 degrees start whisking the egg whites in a freestanding mixer at medium speed.
When the whites are frothy, gradually pour in the sugar syrup when it has reached the desired temperature.
Keep whisking the egg whites until they are glossy and form peaks. Use the meringue immediately.
Fill the choux buns with the coffee chocolate creme patissiere,by making a whole in the bottom and piping in the filling.
Put the meringue in a piping bag and pipe a blob on the large buns and stick the small buns on top, gently pressing down on the knob of meringue.
Pipe a bit of meringue on top of the small bun and scorch them with a blast from the blow torch.