In a saucepan over medium heat, combine unsalted butter, water, sugar, and salt. Bring to a boil.

Remove from heat and add flour all at once. Stir until the flour is evenly incorporated.

Return to heat. Stir continuously for 2–3 minutes until dough pulls from the pan sides and leaves a thin film on the bottom.

Let it cool slightly before adding the eggs.

While cooling, prepare the cream filling by whipping heavy cream and caramel sauce until stiff peaks. Refrigerate until ready to use.

Add eggs to the choux dough, one at a time, ensuring it’s fully incorporated after each addition. The final dough should be smooth, thick, and form a slight “inverted triangle” when lifted with a spatula.

Preheat oven to 410°F (210°C).

Transfer the dough to a piping bag.

Lightly dust a parchment-lined baking tray with cornstarch, then use a round mold approximately 2 cm (0.8 inch) in diameter to gently press spacing guides, ensuring each is spaced 2–3 cm (0.8–1.2 inches) apart.

Pipe the dough directly into the marked rounds.

Bake at 410°F (210°C) for 15 minutes, then reduce the temperature to 350°F (180°C) and bake for another 10 minutes.

Turn off the oven, prop door open,and let puffs dry for 5 minutes. Remove from oven and let cool completely

Poke a small hole at the bottom of each puff and pipe in chilled caramel cream filling. Refrigerate while making caramel.

In a saucepan, combine sugar and water over medium-low heat. Do not stir — instead, gently swirl the pan occasionally.

Once caramel reaches a light amber color, remove from heat.

Dip each filled puff into the caramel.

Immediately roll half of the dipped puffs in shredded coconut before the caramel hardens.

On a serving plate, dip one side of each puff into the caramel and arrange 12 puffs in a circle to form the base, tilting each slightly inward. Hold each puff in place for about 3 seconds to allow the caramel to set and secure the structure.

Continue stacking, reducing puff count by two each layer. Alternate coconut-coated and plain puffs for contrast.

Once the tower is ready, dip a fork into the warm caramel and wave it around the tower in circles, creating golden sugar strands.

Serve within 2 hours of assembly for best texture and crunch.