Salted Caramel Profiteroles with Pecan Crunch

Make the Salted Caramel Pastry Cream

1. In a medium saucepan, combine 0.75 cup granulated sugar and 2 tbsp water. Cook over medium heat, swirling occasionally, until a deep amber caramel forms. Do not stir.
2. Carefully pour the warmed heavy cream into the caramel. It will bubble vigorously; stir until smooth. Set aside to cool slightly.
3. In a bowl, whisk egg yolks and cornstarch until smooth. Gradually whisk about half of the warm caramel cream into the egg mixture to temper it, then pour the tempered mixture back into the saucepan with the remaining caramel cream.
4. Cook over medium heat, whisking constantly, until the cream thickens and comes to a gentle boil. Remove from heat.
5. Stir in the 2 tbsp cold unsalted butter, sea salt, and vanilla extract until fully incorporated. Transfer the pastry cream to a clean bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until thoroughly chilled, at least 2 hours or overnight.

Prepare the Choux Pastry

1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
2. In a heavy-bottomed saucepan, combine water, 8 tbsp unsalted butter, 1 tsp granulated sugar, and 0.5 tsp salt. Bring to a rolling boil over medium-high heat, stirring until butter is melted.
3. Remove from heat, add the sifted flour all at once, and stir vigorously with a wooden spoon until a smooth ball of dough forms and pulls away from the sides of the pan.
4. Return the pan to low heat and cook, stirring constantly, for 1-2 minutes to dry out the dough slightly (this is crucial for crisp choux).
5. Transfer the dough to a large mixing bowl. Add the eggs one at a time, beating well after each addition until fully incorporated and the dough is shiny and smooth. The dough should be thick but fall slowly from a spoon in a 'V' shape.
6. Transfer the choux pastry to a piping bag fitted with a large round tip. Pipe 1-inch mounds onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 15 minutes at 400°F (200°C), then reduce oven temperature to 350°F (175°C) and bake for another 20-25 minutes, or until golden brown and firm. Do not open the oven door during the first 20 minutes of baking. Turn off the oven, prop the door open slightly, and let the choux buns dry out for an additional 10-15 minutes to prevent them from deflating.
8. Remove from oven and let cool completely on a wire rack.

Make the Candied Pecan Crunch

1. In a small saucepan, combine chopped pecans, 2 tbsp granulated sugar, 1 tbsp water, 1 tsp unsalted butter, and 0.25 tsp sea salt. Cook over medium heat, stirring constantly, until the sugar melts and clings to the pecans, and they become lightly toasted and crunchy.
2. Spread the candied pecans on a small piece of parchment paper to cool and harden. Break into smaller pieces if necessary.

Assemble the Profiteroles

1. Once the choux buns are completely cool, make a small hole in the bottom of each bun using a small knife or the back of a piping tip.
2. Transfer the chilled salted caramel pastry cream to a piping bag fitted with a small round tip. Fill each choux bun with the pastry cream through the hole until plump.
3. Arrange the filled profiteroles on a serving platter. Drizzle generously with caramel sauce and sprinkle with the candied pecan crunch.
4. Serve immediately or refrigerate until ready to serve.