准备

Make the caramel for the filling

• 用水填充一个小杯子，然后将糕点刷放入其中（这将用于洗涤锅的侧面以防止结晶）。
• In a clean, heavy-bottomed 2-quart saucepan, stir together the sugar, water, and cream of tartar. Cook over medium-high heat, occasionally washing down the sides of the pan with the pastry brush to wash away any sugar crystals, until the mixture starts to color around the edges. Gently swirl the pan to ensure that the sugar caramelizes evenly and continue to cook until the caramel turns a medium-dark amber color. Remove the pan from the heat and carefully add 3/4 cup of the cream (the mixture will bubble up furiously). Once the bubbling has subsided, stir the mixture until it is completely smooth. If there are any hardened bits of caramel in the mixture, return the saucepan to medium heat until they have dissolved. Stir in the salt and vanilla. Pour the hot caramel mixture through a fine-mesh sieve into the bowl of an electric mixer (or a different mixing bowl if you have only one electric mixer bowl; you will need it for the choux) and let cool for 10 minutes.
• Cover the bowl with plastic wrap and refrigerate the caramel until chilled, about 2 hours. Meanwhile, make the choux.

做咀嚼酱

• 将烤箱预热至400°F。
• In a medium saucepan, combine the water, milk, sugar, salt, and butter and bring to a full boil over medium-high heat, stirring frequently. Remove the pan from the heat, add the flour all at once, and stir vigorously with a wooden spoon until the flour is completely incorporated and the mixture pulls away from the side of the pan. Return the pan to the heat and continue to cook for another minute, stirring, to dry out the dough a bit. Transfer the dough to the bowl of an electric mixer fitted with the paddle attachment and let it cool for 2 minutes.
• 在中等速度混合时，一次加入一个鸡蛋，混合，直到将第一个鸡蛋完全掺入，然后再添加下一个鸡蛋。混合，直到您得到一个光滑，闪亮的面团，大约2分钟从勺子上掉下来。

管道奶油泡芙

• Line two baking sheets with silicone baking mats or pieces of parchment paper. Scrape the choux paste into a large pastry bag fitted with a 5/8-inch plain tip, such as Ateco #7. Pipe out 2-inch mounds of the choux paste onto one baking sheet, leaving 1-1/2 inches between each cream puff. Brush the surface of each cream puff with the egg wash. Use your finger to smooth out the points on the surface of each one. (Leave the remaining choux paste in the pastry bag until the first batch of cream puffs has been baked.) Bake the cream puffs for 15 minutes, then reduce the heat to 350°F degrees and bake until puffed up and light golden brown, 10 to 15 minutes longer. Let cool on the baking sheet. Pipe out and bake more cream puffs with the remaining batter.

完成馅料并填充奶油泡芙

• Remove the chilled caramel from the refrigerator and gradually stir in the remaining 1 cup cream with a rubber spatula until blended. Place the bowl on the mixer stand (or transfer the cream to a mixer bowl) and, using the whisk attachment, beat the filling on high speed until medium-firm peaks form. Transfer the filling to a pastry bag fitted with a 1/4-inch plain tip, such as Ateco #802.
• 使用一个小的普通糕点尖在每种奶油粉扑底部的中心孔。轻轻将焦糖填充到孔中，完全填充泡芙。食用前，将奶油粉给奶油粉扑。如果您不立即提供奶油泡芙，请将其放在密闭的容器中并冷藏。贝壳可以提前3天制成，并在室温下存放在密封的容器中，但在食用前不要将其填充超过3小时。