Make the Craquelin: Mix the softened butter, brown sugar, and flour in a bowl until a dough forms. Roll it out thinly, freeze for 15 minutes, then cut into small circles.

Prepare the Choux Pastry: In a saucepan, heat water, 50g of butter, salt, and sugar until melted. Add the flour and stir until the dough pulls away from the pan. Cool it slightly, then beat in the eggs one at a time until smooth. Pipe the dough onto a baking sheet and put a craquelin disk on top of each puff.

Bake: Bake them at 180°C (350°F) for 30-35 minutes until they turn golden and crispy.

Make the Caramel: Melt sugar in a pan until it becomes amber-colored. Carefully stir in the butter and 50ml of heavy cream, then add a pinch of salt. Let it cool slightly before using.

Whip the Vanilla Cream: In a mixing bowl, beat together the heavy cream, powdered sugar, and vanilla bean paste until it thickens.

Assemble: Poke a small hole in each puff, pipe in the vanilla cream, and add a bit of caramel on top.