1-Preheat the oven: Begin by preheating the oven to 220°C (200°C fan forced) and lining two baking trays with parchment paper for even baking. This ensures your profiteroles come out golden and crisp every time.

2-Prepare the choux pastry: In a saucepan, boil the water and vegetable shortening, then reduce the heat and stir in the flour continuously for 3-5 minutes until a mass forms. Remove from heat and let it sit for 5 minutes before beating in the eggs one at a time with an electric mixer until the mixture is stiff and glossy. Spoon or pipe 18 walnut-sized balls onto the trays, spacing them 6 cm apart, and bake for 10 minutes.

3-Continuing the Baking Process: After the initial bake, rotate the trays and reduce the heat to 200°C (180°C fan forced), baking for another 10 minutes until the profiteroles are brown and springy. Cool them on the trays for 5-10 minutes, then transfer to a wire rack to finish cooling completely. This step helps maintain their light texture, making them perfect for filling.

4-Prepare the custard: For the custard, combine the thickened cream, milk, coffee liqueur, and vanilla bean paste in a saucepan, bring to a boil, and remove from heat. In a separate bowl, whisk the egg yolks, castor sugar, and corn flour; slowly add the cream mixture while whisking continuously. Return it to the saucepan over low heat, stirring until it thickens to coat the back of a spoon, then cool, cover, and refrigerate until set.

5-Fill and decorate the profiteroles: Fill the cooled profiteroles by piping the custard into small holes made in their bottoms. For the topping, melt the milk cooking chocolate and mix with the pouring cream until smooth, then melt the white chocolate separately. Spoon the milk chocolate over the profiteroles, let it set, and drizzle with white chocolate before adding silver edible balls or sprinkles for decoration.