These are my husband's favourites. The choux pastry is from Rose Levy Beranbaum's Pastry Bible and it works beautifully every time. Sometimes I flavour them with coffee or white chocolate or I just do them the traditional way with creme Chantilly and chocolate glaze. However they're done - they start getting scoffed before the last one even gets iced!
I found a nice thick caramel essence at Spotlight (of all places!) but you can get it at specialty stores. I use the White chocolate powder from Gloria Jeans. It gives the cream filling a really nice flavour and great moussy texture.