Preheat your oven to 400°F (200°C).

In a medium saucepan over medium heat, combine water and butter until melted and bubbling.

Stir in flour quickly until it forms a ball, leaving the sides of the pan clean.

Remove from heat and let cool slightly before adding eggs one at a time.

Mix vigorously after each addition until smooth and glossy.

Line two baking sheets with parchment paper.

Transfer your dough into a piping bag fitted with a large round tip.

Pipe small mounds onto the sheets, spacing them about two inches apart.

Bake for about 20-25 minutes until golden brown and puffed up.

Do not open the oven door during baking.

While waiting, whip heavy cream until stiff peaks form.

In another pot over low heat, combine sugar, corn syrup, and water to create caramel until golden brown.

Allow cooling slightly before folding into whipped cream gently.

Once cooled completely, use a sharp knife to cut slits in each puff's side or bottom.

Fill them generously with that divine caramel cream using either a piping bag or spoon.