Preheat the oven to 400?F and line a baking sheet with parchment paper. Set aside.

In a small pot, add butter, water, and milk. Heat on medium heat until the butter has melted and the mixture just begins to simmer. Add in all the flour at once and stir immediately until it forms a soft dough.

Cook the dough on medium heat for about 2-3 minutes, stirring occasionally. Transfer the dough to a bowl to cool for 5-10 minutes until just warm to the touch.

In a small bowl, whisk together the eggs. Add the eggs to the dough ? at a time, stirring well after each addition.

Use a small tablespoon-sized cookie scooper to scoop out dough onto the lined baking sheet, leaving about 2" in between each.

Bake at 400?F for 5 minutes, then turn it down to 350?F and bake for another 25-30 minutes until the choux puffs are golden brown. Let them cool completely before filling.

In a small pot, heat granulated sugar on medium heat until it's completely melted and amber-brown in color. Slowly pour in heavy cream while stirring constantly.

When the caramel starts to bubble up, dip a spoon into it. The caramel should be runny but coats the back of the spoon with a thin layer. Turn off the heat and stir in the butter, one cube at a time, until all melted and combined. Finally, stir in the salt.

Transfer the caramel to a bowl to cool and thicken up before dipping your profiteroles in it.

In a large mixing bowl, add heavy cream, cooled salted caramel, and vanilla extract. Whip cream until it reaches soft peaks. Transfer this to a piping bag fitted with a small round piping tip.

Use a small piping tip to poke holes in the bottom of each profiterole. Insert the piping bag tip into the hole and gently squeeze to fill the profiterole.

Wipe away any excess that comes back out. Dip the tops of each profiterole in the salted caramel. Enjoy immediately or freeze them for ice cream profiteroles.