1-Preheat the oven to 220°C (fan forced 200°C). Grease and line two baking trays with parchment paper to prevent sticking and ensure even baking.

2-In a saucepan, combine and bring 120 ml water and 50 g diced solid vegetable shortening to a boil. Reduce heat, add 100 g plain flour, and stir for 3-5 minutes until a dough forms. Remove from heat and rest for 5 minutes, allowing the mixture to cool slightly.

3-Beat in 4 eggs one at a time until the mixture is glossy and stiff, creating a smooth dough ready for shaping.

4-Spoon or pipe 18 walnut-sized balls onto the trays spaced 6 cm apart. Bake for 10 minutes, then rotate trays and reduce heat to 200°C (180°C fan forced). Bake another 10 minutes until golden brown and springy. Cool on a wire rack, ensuring the pastries firm up properly.

5-For the custard filling, combine 250 ml thickened cream, 250 ml milk, 80 ml coffee liqueur, and 1 teaspoon vanilla bean paste in a saucepan and bring to a boil over medium heat, then remove from heat.

6-Whisk 6 egg yolks, 60 g castor sugar, and 4 tablespoons corn flour in a bowl. Gradually add the hot cream mixture, whisking continuously to avoid lumps.

7-Pour the mixture back into the saucepan and cook over low heat, stirring, until thickened and coating the back of a spoon. Cool, cover, and refrigerate to set the custard perfectly.

8-For the chocolate topping, melt 200 g milk cooking chocolate and mix with 1/4 cup pouring cream until smooth. Melt 100 g white chocolate separately for drizzling. Spoon milk chocolate over the cooled profiteroles, let set, then drizzle with white chocolate and decorate with silver edible balls or sprinkles.

9-Fill each profiterole with the cooled coffee custard by making a small hole in the bottom and using a piping bag, assembling the final treats with care.