1-First, preheat oven to 220°C (fan forced 200°C). Grease and line two baking trays with parchment paper to prepare for baking.

2-Next, boil water and vegetable shortening in a saucepan, then reduce heat. Add flour and stir for 3-5 minutes until the mixture forms a mass and clears the pan sides.

3-Remove from heat and cool for 5 minutes, then beat in eggs one at a time until the dough is stiff and glossy.

4-Pipe or spoon 18 walnut-sized balls spaced 6 cm apart onto the trays. Bake for 10 minutes, rotate trays, reduce heat to 200°C (fan 180°C), and bake an additional 10 minutes until golden and springy.

5-Cool the shells on trays for 5-10 minutes, then transfer to wire racks.

6-For the custard, bring thickened cream, milk, coffee-flavored liqueur, and vanilla bean paste to a boil, then remove from heat. In a bowl, whisk egg yolks, castor sugar, and corn flour, then gradually add the hot cream mixture while whisking continuously.

7-Return the mixture to low heat and stir until thickened. Cool, cover with cling film, and refrigerate.

8-To assemble, fill a piping bag with custard, make a hole in the bottom of each profiterole, and fill with custard. Melt milk cooking chocolate with pouring cream until smooth, melt white chocolate separately, spoon milk chocolate over profiteroles, let it set, then drizzle with white chocolate and decorate with silver edible balls or sprinkles.