Boil the water and the butter in a saucepan then add the flour. Cook over a low heat. Add a pinch of salt. When the mixture comes away from the sides of the saucepan, take it off the stove and add the eggs one by one, stirring until smooth. Put the dough into a piping bag and squeeze the puffs onto a baking tray. Cook at 180°C for 15-20 minutes. Check them regularly, without opening the oven door.

Boil the milk with the chopped Qualità Oro coffee beans. In a bowl, whisk the 8 yolks with sugar for 4 minutes until they turn a whitish colour. Add the cornflour, stir and then pour in the hot milk. Put it all back into the saucepan and simmer the mixture for a further 3–4 minutes. Pour into a bowl through a sieve to obtain an extremely smooth cream. Cool and then refrigerate.

Whip the liquid cream with the yuzu juice. Add a pinch of sugar if needed, and let it rest in the refrigerator. Once the puffs are cooked, pierce the bases with a spoon handle to fill them, using a piping bag, with the coffee custard.

Decorate the puffs with whipped cream instead of icing. Dust with ground Qualità Oro coffee.