Cream puffs with caramel + ameretto filling + sauce

Puffs:
1 cup water
1/2 cup butter
1 cup all purpose flour
4 cold eggs
1/4 cup chopped nuts [optional]
place oven rack just below centre preheat oven to 425 degrees line a large baking sheet with parchment or coat with baking spray. heat water and butter in a large sauce pan on med high heat until water is very hot and butter has melted add flour stiring frequently for 3-5 or until mixture easily forms a large
ball put ball into a bowl of an elecric mixer brek up ball by mixing briefly with the paddle cool for 5 mins then beat in eggs 1 at a time on low to med speed until well mixed useing a spatula fold in the nuts drop dough by rounded table spoonfulls about 2 inches apart on prepared baking sheet making 12 mounds in all useing wet hands shape into 2 inch rounds leave tops somewhat rough bake for 15 mins in the preheated oven.then reduce heat to 350 degrees and continue to bake for 25 mins or until golden brown then place on a cooling rack. these can be made ahead and frozen [whole]to reheat place frozen on a sheet in a preheated 350 degree oven uncovered for 10-12 mins or until puffs feel dry and crisp.
Filling
3/4 cup caramel sauce at room temp.
2 1/4 cups 18% cream
4 tbsp granulated sugar, divided
pinch of salt
3 tbsp all purpose flour
3 egg yolks
2 tbsp Ameretto

1/2 tsp vanilla
To make filling, whisk caramel while gradually adding cream until smooth. Stir in 2 tbsp sugar and salt. Cook over medium heat, whicking occasionally. Meanwhile in a small bowl, stir remaining 2 tbsp of sugar with flour; stir in egg yolks and Ameretto. When cream is quite hot to the touch, stir 3 tbsp in egg mixture to temper it.
Whisking briskly, pour egg mixture into hot cream in saucepan. Stir constantly for 3 to 5 minutes or until mixture thickens, becomes glossy and whisk leaves a trail in the filling. Remove from heat; stir in vanilla. Turn into a metal bowl, press a piece of plastic wrap directly onto the surface of the filling. Refrigerate immediately; use when cold. Mixture keeps well for 2 to 3 days in refrigerator.
Sauce
1/4 cup caramel, at room temperature
2 tbsp Ameretto
1/2 tsp vanilla
1/4 cup sliced or chopped nuts (optional)
To make sauce, stir caramel in a small bowl until smooth. Stir in Ameretto 1 tbsp at a time until smooth. Stir in vanilla. Sauce can be made ahead; cover and refrigerate. Sauce becomes quite thick when cold so bring to room temperature or heat until barely warm.

To assemble puffs, horizontally cut each puff in half. Divide filling among pastries (about 1/4 cup per puff). Replace top. Serve drizzled with a spoonful of the sauce and sprinkle with nuts if you like. These taste amazing and dissapear faster than free booze. enjoy.