Cream Puffs: Heat oven to 400 degrees F. Bring water, butter, salt to boil in saucepan over high heat. Add flour all at once; stir until ball forms. Cook, stirring, 1 to 2 minutes.

Transfer dough to bowl. Add eggs, 1 at a time, beating with wooden spoon after each. Continue to beat until shiny and smooth.

Spoon dough into large pastry bag without tip. Pipe 12 puffs (2 inch) onto ungreased baking sheets, 2 inches apart.

Bake in 400 degrees F oven 35 minutes or until puffed and golden. Turn oven off. Let puffs stand in oven 10 minutes, door ajar. Transfer puffs to rack; let cool. (Can be made 2 days ahead; store airtight at room temperature.)

Topping: Mix vinegar, sugar, rind in microwave-safe 2-cup measure. Microwave on high 3 to 3-1/2 minutes, until thin syrup; mixture will thicken as it cools. (Can be made 12 hours ahead; store at room temperature.) Toss syrup, 1 tablespoon liqueur with berries in bowl just before serving.

Whipped Cream: Beat cream until foamy. Add sugar and liqueur; beat until soft peaks form.

Halve puffs horizontally; remove wet dough from centers. Spoon 2 tablespoons cream on each bottom, then 1/3 cup topping. Cover with tops.