Boil 250 ml water with one tsp of sugar and the butter. Once the butter is melted, add the flour. Stir with a wooden spoon until the batter turns dry. 
Let it rest for a few minutes. 
Then add the 4 eggs one by one. Put the batter in a piping bag. 

Pipe the batter onto an ovenplate covered with baking paper in little rounds of approx. 2-3cm. Then flatten with your finger the dots. 
Bake in an oven of 200 degrees for 20 minutes. Go check after 10 minutes and eventually lower the oven to 180 degrees. 

For the custard: 

Boil 250 ml milk with a scraped vanilla pod. 
Beat the egg yolks with the sugar and add 25 g of flour. Pour the warm milk into the egg mixture, mingle, and then pour the custard back in the pan and boil for 2 minutes while constantely stirring. 

Put the custard in a plate and cover with plastic foil and put it in the fridge until it's cool. 
Once the custard is cold, add 125 ml cream lumpy beaten together with one spoon of sugar. Put in a piping bag and put back in the fridge for half an hour. 

Once the profiteroles are ready, poke a small hole in the back. Then fill them carefully with the custard, just until you feel the profiterol rise a little bit. 

For the caramel:

Boil the sugar together with the 3 spoons of water and wait wait wait :-)
Once it starts to make little bubbles, still wait. 
Then when the bubble turn brownish, start to mingle. Until you get the right brown color caramel should have. Then turn off the fire and add a splash of water to stop the cooking process. 

Now the fun part begins! Building the croquembouche. 
If you want to make it perfect you should use a cone-shaped shape/baking mold. But I couldn't find anything so I just started building :-) Dip the profiterols CAREFULLY in the caramel and start building upwards. Be careful because caramel burns like ****! 

When you have obtained the cone shape, put a fork in the caramel sauce and make wisps all around. 

Tadaaa you are done! 
Honestly this was my first time. The taste was amazing, but the shape could still use some improvement. 
A do-over for Xmas dinner maybe? 

Buon Appetito!