Profiteroles with Caramel Sauce

Description
This recipe is for 2 servings.

Puffs

 * 1 cup water
 * ½ cup (1 stick) unsalted butter, cut into pieces
 * 1 cup all purpose flour
 * ¼ teaspoon salt
 * 4 large eggs

Filling

 * 1 tablespoon water
 * ½ teaspoon unflavored gelatin
 * 2 cups whole milk
 * ⅔ cup whipping cream
 * 1 vanilla bean, split lengthwise
 * 6 large egg yolks
 * ⅔ cup sugar
 * ½ cup all purpose flour
 * pinch of salt

Sauce

 * 1⅓ cups sugar
 * ⅓ cup water
 * ⅔ cup whipping cream
 * ¼ cup (½ stick) butter, cut into cubes

Puffs

 * 1) Bring 1 cup water and butter to boil in heavy medium saucepan.
 * 2) Reduce heat to low; add flour and salt.
 * 3) Stir until mixture is smooth and pulls away from sides of pan, forming ball, about 1 medium.
 * 4) Transfer to large bowl.
 * 5) Using handheld mixer, beat in eggs 1 at a time, blending well after each addition.
 * 6) Cover dough loosely with plastic.
 * 7) Let stand until cool, about 1 hour.
 * 8) Preheat oven to 425°F.
 * 9) Lightly butter 2 large baking sheets.
 * 10) Spoon dough into pastry bag fitted with ½-inch plain tip.
 * 11) Pipe 1-inch rounds on prepared baking sheets, spacing 1 inch apart.
 * 12) Using moistened fingertips, smooth rounds.
 * 13) Bake until golden brown and puffed, about 23 minutes.
 * 14) Remove puffs from oven; turn off heat.
 * 15) Pierce side of each puff with tip of small knife.
 * 16) Return puffs to oven; let stand 10 minutes with door ajar.
 * 17) Remove from oven and cool completely.

Filling

 * 1) Place 1 tablespoon water in small bowl.
 * 2) Sprinkle gelatin over.
 * 3) Bring milk, cream, and vanilla bean to simmer in heavy large saucepan.
 * 4) Whisk egg yolks, sugar, flour, and salt in large bowl to blend.
 * 5) Gradually whisk in hot milk mixture; return to saucepan.
 * 6) Whisk over medium heat until filling thickens and boils, about 1 minute.
 * 7) Stir in gelatin mixture.
 * 8) Transfer filling to medium bowl.
 * 9) Press plastic wrap directly onto surface of filling and chill until cold, about 3 hours.
 * 10) Spoon pastry cream filling into pastry bag fitted with ¼-inch plain tip.
 * 11) Insert tip into cut on each puff and fill with cream.

Sauce

 * 1) Stir sugar and ⅓ cup water in heavy large saucepan over medium-low heat until sugar dissolves.
 * 2) Increase heat to high and boil without stirring until syrup turns deep amber color; occasionally brushing down sides of pan.
 * 3) Add cream (mixture will bubble vigorously).
 * 4) Whisk in butter.
 * 5) Remove from heat.
 * 6) Place 4 puffs on each side plate.
 * 7) Drizzle puffs with warm caramel sauce.