1-First, prepare the pastry cream by heating 1 cup whole milk until it’s hot but not boiling. In another bowl, whisk 1 whole egg, 1 egg yolk, and 1/3 cup sugar until thick and pale, then mix in 2 tablespoons cornstarch and 2 tablespoons all-purpose flour. Gradually add the hot milk mixture while whisking, and cook over medium-low heat until it thickens to a pudding-like consistency. Stir in 1/2 teaspoon vanilla extract, cover with plastic wrap touching the surface, and chill it.

2-Next, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a saucepan, heat 1/4 cup unsalted butter, 1/2 cup water, 1/2 teaspoon sugar, and 1/4 teaspoon salt until the butter melts and the mixture simmers. Remove from heat, add 1/2 cup all-purpose flour, and stir until the dough pulls away from the pan. Return to low heat and stir to dry the dough slightly, then remove from heat.

3-Incorporating Eggs and Baking: Incorporate 2 eggs one at a time, mixing thoroughly after each to form a thick paste. Pipe the dough into 1-inch mounds on the prepared baking sheet using a piping bag with a star or round tip. Bake at 425°F (220°C) for 10 minutes, then reduce the temperature to 375°F (190°C) and bake for another 5 to 8 minutes until golden brown. Turn off the oven, leave the door ajar, and let the puffs rest for 10 minutes before cooling on a wire rack.

4-Once cooled, fill the pastry puffs by poking a hole and injecting the chilled pastry cream using a piping bag. To prepare the caramel, boil 1 1/4 cups sugar and 1/3 cup water without stirring after the initial mix; swirl the pan occasionally until it turns a light amber color, about 6 to 8 minutes. Dip the bottoms of the filled puffs into the caramel and start building your tower by creating a base ring on a lined cake board, then stack in concentric circles to form a cone shape.

5-Reheat the caramel as needed during assembly, and for a finishing touch, use a whisk dipped in caramel to create spun sugar decorations over the tower. Serve right away or refrigerate the filled profiteroles and assemble shortly before serving to keep them crisp.