Directions:

Preheat oven to 400 F (205 C).

Lightly grease several baking sheets.

Sift flour and 1/2 teaspoon of cinnamon onto waxed paper. Pour water into a saucepan. Add 3-1/2 tablespoons butter and heat gently until butter melts. Do not allow water to boil before butter melts.

Rapidly bring to a boil, remove form heat and add flour all at once. Using a wooden spoon, stir quickly to form a smooth mixture.

Return pan to medium heat a few seconds and beat well until dough forms a smooth ball and leaves sides of pan clean.

Remove from heat and cool slightly. Gradually add eggs, a little at a time, beating well after each addition to form a smooth shiny dough. Transfer dough to a pastry bag fitted with a 3/4" plain tube.

Pipe 24 small balls onto greased baking sheets.

Bake in preheated oven 20 minutes, then reduce oven temperature to 350 F. (175 C.) and continue cooking 15-20 minutes longer or until well risen, crisp and sound hollow when tapped on bottoms. Make a slit in side of each pastry to allow steam to escape.

Cool on a wire rack.

Whip cream, powdered sugar and coffee flavoring until thick. Spoon into a pastry bag fitted with a small star tube. Pipe cream into pastry or use a teaspoon to fill pastry with cream.

Arrange profiteroles in a pyramid-shape on a serving dish.

Melt chocolate and remaining butter in a heatproof bowl set over a pan of gently simmering water. Stir in Tia Maria and corn syrup and continue stirring until sauce is smooth and coats back of a spoon. Spoon chocolate sauce over profiteroles and let stand a few minutes.

Mix remaining 1/2 teaspoon of cinnamon with superfine sugar and sprinkle over profiteroles.

Note:

Profiteroles are at their best served 2 hours after assembling when they have softened slightly.