✓ Preheat oven to 400°F. Line two baking sheets with parchment paper.

✓ In a medium saucepan, combine water, butter, sugar, and salt; bring to a boil over high heat, stirring until the butter has melted.

✓ Once boiling, add flour all at once; stir vigorously for about 1 minute or until dough forms a ball.

✓ Remove from heat and cool slightly. Gradually add eggs one at a time, ensuring each is fully incorporated before adding the next.

✓ Pipe dough into mounds on baking sheets; bake for 20-25 minutes or until puffed and golden brown.

✓ While choux pastries bake, combine softened butter, packed brown sugar, flour, and vanilla extract in a bowl; mix until thick dough consistency. Cover with plastic wrap and refrigerate for 30 minutes to firm up.

✓ Dip each choux pastry into craquelin mixture; place back on baking sheet.

✓ Return to oven and bake for another 5-7 minutes or until crust caramelized and golden brown.