DIRECTIONS

In a small saucepan, bring the water, butter and salt to a boil. Add flour at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add egg; beat until mixture is smooth and shiny.
    Drop batter into four mounds 3 in. apart on a greased baking sheet. Bake at 425° for 20-25 minutes or until golden brown. Remove puffs to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.
    For the filling, in a small saucepan, combine 3 tablespoons cream, chocolate chips, sugar and salt. Cook over low heat until the chips are melted; stir until blended. Remove from the heat; gradually stir in the vanilla, coffee and remaining cream.
    Transfer to a small bowl. Refrigerate until chilled. Beat filling until stiff. Fill cream puffs just before serving; replace tops. Dust with confectioners' sugar. Yield: 4 cream puffs.