This recipe is over 100 years old, it was passed down to me by my grandmother

Heat the whipping cream gently in a saucepan.
Add 4 tablespoons of sugar to make caramel. Let it cool.
Heat the milk on the stove until boiling, then remove from heat and let it cool.
In a saucepan, bring water to a boil, add salt and butter. Add flour and stir until the mixture forms a ball and pulls away from the sides.
Let the dough cool.
Incorporate the eggs one by one into the choux pastry until smooth.
Place the dough on a baking sheet and bake at 230°C for 10 minutes, then at 200°C for another 10 minutes.
For the caramel, melt the sugar until golden, then add the cream and butter, and let it cool.
Whip the 30% cream and heavy cream separately until firm peaks form.
Fill the choux pastry with whipped cream, add a drizzle of caramel, and serve.
Tips:
Ensure you respect the cooling times for the cream, caramel, and pastry to achieve the best results. You can adjust the amount of sugar in the caramel according to your preference.