In a saucepan, combine the water and unsalted butter. Bring it to a boil over medium heat, ensuring the butter melts completely.

Once boiling, add in the flour and salt, stirring until the mixture pulls away from the sides of the pan.

Remove the pan from heat and let it cool slightly. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. The mixture should become smooth and glossy.

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Using a spoon or a piping bag, form small mounds of choux pastry on the baking sheet, leaving enough space between them for expansion.

Bake for about 20-25 minutes until golden brown and puffed. Don’t open the oven door before the last 10 minutes of baking; otherwise, the profiteroles might collapse.

Once baked, remove them from the oven and let them cool on a wire rack.

Whip the heavy cream until stiff peaks form. Fill a piping bag with the whipped cream and gently poke a hole in the bottom of each profiterole to fill them with cream.

Drizzle the filled profiteroles with salted caramel sauce and dust with powdered sugar for that perfect finish.