choux:
7 oz (200g) water
3.5 oz (100g) butter
1 tsp salt
3/4 c (100g) AP flour
4 eggs

bring water & butter to boil. off heat, add flour. back on low heat. stir until film on bottom of pot. cool. slowly add eggs (may not need all)

bake at 375F (190C) until a slight golden brown (about 20 min depending on the size). turn oven down to 325F (163C) and bake until dried out

filling:
1/2 c (100g) sugar
10 oz (283g) hot water
1.5oz (43g) butter, browned
5 tbsp (44g) AP flour
2 tbsp (25g) sugar
4 egg yolks
1 oz (28g) butter
1 tsp salt

caramelize sugar. add hot water. brown butter. add flour. cook for a few minutes. add caramel/water mixture. temper in egg yolks/sugar.

return to heat and cook for a few more minutes. off heat add butter and salt. push plastic wrap to the top of the filling to prevent a skin from forming and cool

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