"Made this for the first time and it came out great! It was a fitting end to our Feast of The Seven Fishes dinner that lasted 7 hours. Just a couple of adjustments were needed to get it right. First, cut down the cornstarch for the pastry cream to 1/4 cup. It became way too thick and I needed to thin it down with more milk. Second, a bit of cornsyrup(1/4cup) in the caramel will help with any crystalization problems. I cooked it up to 310F, cooled it a bit, and started to assemble. The sugar would get a little too cool after a while, so I just warmed it on a burner and it was usable again. Oh, and for an extra treat we hid a candy in one of the puffs, and who ever got that puff won a prize.