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1
Bring 1 cup water and butter to boil in heavy medium saucepan.
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2
Reduce heat to low; add flour and salt.
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3
Stir until mixture is smooth and pulls away from sides of pan, forming ball, about 1 minute.
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4
Transfer to large bowl.
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5
Using handheld mixer, beat in eggs 1 at a time, blending well after each addition.
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6
Cover dough loosely with plastic.
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7
Let stand until cool, about 1 hour.
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8
Preheat oven to 425F.
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9
Lightly butter 2 large baking sheets.
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10
Spoon dough into pastry bag fitted with 1/2-inch plain tip.
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11
Pipe 1-inch rounds on prepared baking sheets, spacing 1 inch apart.
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12
Using moistened fingertips, smooth rounds.
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13
Bake until golden brown and puffed, about 23 minutes.
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14
Remove puffs from oven; turn off heat.
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15
Pierce side of each puff with tip of small knife.
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16
Return puffs to oven; let stand 10 minutes with door ajar.
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17
Remove from oven and cool completely.
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18
(Can be made 1 day ahead.
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19
Store airtight at room temperature.)
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20
Place 1 tablespoon water in small bowl.
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21
Sprinkle gelatin over.
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22
Bring milk, cream, and vanilla bean to simmer in heavy large saucepan.
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23
Whisk egg yolks, sugar, flour, and salt in large bowl to blend.
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24
Gradually whisk in hot milk mixture; return to saucepan.
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25
Whisk over medium heat until filling thickens and boils, about 1 minute.
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26
Stir in gelatin mixture.
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27
Transfer filling to medium bowl.
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28
Press plastic wrap directly onto surface of filling and chill until cold, about 3 hours.
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29
(Can be made 1 day ahead.
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30
Keep chilled.)
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31
Spoon pastry cream filling into pastry bag fitted with 1/4-inch plain tip.
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32
Insert tip into cut on each puff and fill with cream.
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33
(Can be prepared 8 hours ahead.
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34
Cover loosely with plastic wrap and refrigerate.)
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35
Stir sugar and 1/3 cup water in heavy large saucepan over medium-low heat until sugar dissolves.
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36
Increase heat to high and boil without stirring until syrup turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan.
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37
Add cream (mixture will bubble vigorously).
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38
Whisk in butter.
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39
Remove from heat.
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40
Place 4 puffs on each plate.
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41
Drizzle puffs with warm caramel sauce.
