• Preheat oven to 425 degrees. Boil water, butter, salt & sugar. Add flour and remove from heat. Work mixture together and return to heat. Continue working the mixture until all flour is incorporated and dough forms a ball. Transfer mixture into mixing bowl & let cool for 3 minutes. Put mixer on stir or lowest speed, add eggs, 1 at a time. Once the mixture is smooth, put dough into piping bag and pipe into golf ball size shapes, 2 inches apart on parchment lined sheets. Cook for 10 minutes, turn the oven down to 350 degrees and bake 30 more minutes. Once they are removed from the oven pierce with a paring knife immediately to release steam (otherwise they will collapse). Cool completely.

To assemble:

• Cut the tops off carefully, and gently pull out some of the inside of the cream puffs. The inside will still be a little doughy, not crispy like the outside. Pipe in a large swirl of the caramel mousse then pipe a large swirl of the chocolate mousse on top of that. Place the cut top on and spoon over some chocolate sauce and caramel sauce. Top with chopped, salted peanuts. Can serve room temp, or chilled.