1-Step 1: Prepare the Oven and Dough Preheat oven to 220°C (fan forced 200°C) or 420°F/390°F. Lightly grease and line 2 baking trays with parchment paper. Combine water and vegetable shortening in a medium saucepan and bring to a boil, then reduce heat to low, add flour, and stir continuously for 3-5 minutes until the mixture forms a mass and leaves the pan sides. Remove from heat and let stand 5 minutes. Using an electric mixer, add eggs one at a time, beating well on medium speed after each addition until the mixture is stiff, glossy, and holds shape. Spoon or pipe 18 walnut-sized balls onto the trays, spacing 6 cm apart. Bake for 10 minutes, rotate the trays, reduce heat to 200°C/180°C, and bake another 10 minutes until brown and springy. Cool for 5-10 minutes on the trays then transfer to a wire rack to cool completely. This step ensures the profiteroles have that light, airy texture everyone loves.

2-Step 2: Make the Custard Filling Once the shells are cooling, focus on the Kahlua custard filling. Combine thickened cream, milk, coffee liqueur, and vanilla bean paste in a saucepan and bring to a boil, then remove from heat. In a separate bowl, whisk together egg yolks, castor sugar, and corn flour. Gradually whisk in the cream mixture until combined. Return the mixture to low heat and stir continuously until the custard thickens and coats the back of a spoon. Remove, cool, cover, and refrigerate until use. For healthier swaps, consider linking to our strawberry mousse recipe for fruit-based alternatives.

3-Step 3: Fill and Top the Profiteroles Fill a piping bag with the custard and pipe into the bottom of each profiterole through a small hole. Melt milk cooking chocolate and gradually mix in pouring cream until smooth, then melt white chocolate separately. Spoon the milk chocolate mixture over the profiteroles, allow it to set, then drizzle with white chocolate and decorate with silver edible balls or sprinkles.