A beautiful cone of filled cream puffs!
Combine butter, water, and sugar in a sauce pan.
Bring it to a boil then add flour and stir quickly until the dough forms.
Remove from heat and stir until the mixture is smooth and there are no flour clumps.
Stir occasionally while it cools for at least 5 minutes, then with a mixer, add the eggs one at a time until the dough is smooth again.
Spoon the dough into a pastry bag and pipe small mounds of dough about 1 inch around onto a silpat lined baking sheet.
Bake for 25 minutes then use a skewer to poke 2-3 holes into the sides of each puff. Bake for another 8-10 minutes, or until golden on the top.
Let them cool completely on a cooling rack before filling with a pastry cream of your choice.
To make a caramel, combine sugar, water, and corn syrup in a heavy saucepan.
Boil on high heat until it turns light amber, about 10-15 minutes, but don't stir. Take off the burner and let it cool until the bubbles stop forming.
Wear gloves while you dip the cream puffs in the caramel and place on the paper cone.