1 For the Choux Pastry: Place the water in a pan with the butter, warming together and bringing to a fast boil. Remove from the heat and tip the flour into the liquid, stirring very quickly. Stir until the mixture forms a ball, leaving the sides of the pan clean.

2 Place the mixture in a piping bag fitted with a 1/2" nozzle or spoon teaspoonfuls of the mixture onto a baking sheet.

3 Bake for 15 minutes until the puffs are well risen and brown. Place on a cooling rack.

4 For the Filling: Whip the cream until it stands in a peak. Dissolve the coffee in a very small amount of water and stir in the liqueur. Add the mix to the cream, and fill the choux buns.

5 For the Glaze: Place the sugar and water in a large pan, heating gently, stirring until the sugar has dissolved.

6 If the sugar crystallises on the sides, brush down with a damp pastry brush. Boil the syrup, without stirring until the sugar measures 275f/140c on a sugar thermometer. Or drop 1 tsp syrup in a cup of cold water - if the thread snaps, then the syrup is ready.

7 With a pair of tongs, dip the filled choux buns into the glaze, no more than halfway.

8 Arrange a circle of choux buns on a dish, gradually building up until you have a pyramid. Drizzle any remaining caramel over the choux buns.

9 Decorate with extra piped rosettes of cream or edible seasonal flowers. If you've time, you can arrange the choux buns on a shortbread round, or cheat and use a shop bought one.