In a saucepan, combine milk, water, sugar, salt and butter. Bring to a boil.
Remove from heat and add flour with a spatula.
Heat again and stir vigorously for 1 or 2 min until homogeneous.
Transfer to a bowl. Add the eggs, one at a time, stirring to entirely incorporate egg after each addition.
Transfer to a pastry bag and gently smooth the pointed peaks.
Bake until puffs rise and are golden brown, about 20 min at 170°C. Let cool down.
Meanwhile, in a large bowl, whip cream until stiff peaks are just about to form. Add aromatic caramel and store until next step.
Transfer whipped caramel cream to a pastry bag. Insert the tip into the opening of each pastry and pipe to fill in.
Keep at 4°C before serving.