Coffee liqueur cream
1.Preheat oven to 200°C (180°C fan-forced). Grease two oven trays.
2.Bring water and butter to the boil in a small saucepan. Add sifted flour, stirring until mixture leaves side of pan. Remove pan from heat; cool 5 minutes.
3.Transfer mixture to small bowl and beat with electric mixer on medium speed. Gradually add egg, beating until mixture is glossy.
4.Spoon mixture into small piping bag fitted with 1.5cm plain tube. Pipe 2cm rounds, about 5cm apart, onto oven trays.
5.Bake puffs 10 minutes. Reduce oven to 180°C (160°C fan-forced); bake a further 20 minutes or until puffs are crisp.
6.Remove puffs from oven. Make small slits in sides of each puff to let steam escape. Transfer puffs to wire rack to cool.
7.Meanwhile, to make coffee liqueur cream, beat ingredients in a small bowl with electric mixer until firm peaks form.
8.Just before serving, spoon liqueur cream in a small piping bag fitted with small plain tube. Make small hole in bottom of each puff; pipe cream into puffs. Dust with sifted icing sugar.