1-Start by preparing the pastry cream, which sets the foundation for the filling. The process involves heating milk gently and whisking eggs with sugar for a smooth, pudding-like result that chills perfectly.

2-Next, move on to the choux pastry by combining butter, water, sugar, and salt in a saucepan until it simmers. Stir in the flour until the dough forms, then add eggs one at a time for that signature glossy texture. Bake the piped dough at 425°F for 10 minutes, reduce to 375°F for another 5-8 minutes, and let it dry in the oven before cooling.

3-Once your puffs are ready, fill them with the chilled pastry cream by piercing the bottoms. For the caramel, heat sugar and water until it turns a pale amber color, taking about 6-8 minutes be sure to watch closely. Dip the filled puffs into the caramel and stack them in concentric circles to form a cone shape on a prepared base.

4-Assemble quickly in a dry environment to keep the caramel stable, and add spun sugar strands for a decorative finish.