Větrník (Czech Caramel Choux Pastry)

**Make the Pâte à Choux:** Preheat oven to 400°F (200°C). In a saucepan, combine water, butter, and salt. Bring to a boil over medium heat.

Remove from heat and add flour all at once. Stir vigorously until a smooth dough forms and pulls away from the sides of the pan.

Transfer the dough to a mixing bowl and let it cool slightly for about 5 minutes.

Add eggs one at a time, mixing well after each addition. The dough should be smooth and pipeable. Test the consistency by lifting the beater; the dough should form a 'V' shape.

Transfer the dough to a piping bag fitted with a large round tip. Pipe large circles (about 4 inches in diameter) onto a baking sheet lined with parchment paper, leaving space between each.

Bake for 25-30 minutes, or until golden brown and puffed up. Let cool completely on a wire rack.

**Make the Vanilla Pastry Cream:** In a saucepan, whisk together sugar, cornstarch, and salt.

In a separate bowl, whisk together milk and egg yolks. Gradually add the milk mixture to the sugar mixture, whisking constantly.

Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Reduce heat and cook for 1 minute more, stirring constantly.

Remove from heat and stir in vanilla extract. Transfer to a bowl, cover with plastic wrap (pressing the wrap directly onto the surface to prevent a skin from forming), and refrigerate until completely chilled.

**Make the Caramel Whipped Cream:** In a saucepan, melt 1/2 cup of sugar over medium heat, stirring constantly, until it turns into a golden caramel.

Carefully pour in 1/2 cup of heavy cream (it will bubble vigorously). Stir until the caramel is smooth and dissolved.

Let the caramel cool slightly. In a mixing bowl, whip the remaining 1 1/2 cups of heavy cream until soft peaks form. Gradually add the cooled caramel and whip until stiff peaks form.

**Make the Caramel Glaze:** In a saucepan, melt 1/4 cup of sugar over medium heat, stirring constantly, until it turns into a dark amber caramel.

Carefully dip the tops of the cooled choux pastries into the caramel glaze. Let the glaze set.

**Assemble the Větrník:** Cut the cooled choux pastries in half horizontally. Fill the bottom half with vanilla pastry cream, then top with a generous layer of caramel whipped cream. Place the glazed top half on top.

Serve immediately and enjoy!