In a medium saucepan, bring the water and butter to a gentle boil. Reduce heat and add the flour, stirring until the mixture forms a ball.

Remove from heat and cool for 10 minutes. Then, add the eggs one at a time, mixing well after each addition.

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper. Pipe the dough into small mounds on the sheet.

Bake for 20-25 minutes or until golden brown. Avoid opening the oven door.

Melt sugar in a saucepan over medium heat until it turns amber. Carefully add in heavy cream, then salt and vanilla extract.

Cool the profiteroles before filling with whipped cream using a piping bag.

Drizzle warm salted caramel over filled profiteroles and serve immediately.