Pastry puffs or choux pastries with coffee cream

1. Using a heavy saucepan, bring water and butter to the boil. Remove pan from heat and beat in flour mixed with baking powder, a little at a time. Return saucepan to heat and beat vigorously until mixture leaves bottom and sides of pan.

2. Remove pan from heat and add the eggs, one at a time, while beating vigorously. Spoon out mixture onto baking paper or greased baking sheet and bake at middle of oven for 20 minutes at 225°C. Do not open the oven door during baking. Allow the cakes to cool.

3. Cut a slit almost right the way through each cake. Allow coffee, egg yolks and corn flour to simmer while beating until thickened. Allow to cool and mix in condensed milk.

4. Fill pastries with coffee cream and spread over the icing made from icing sugar and strong coffee.