Base and vream puffs:

2 14-ounce bales arctic breath pastry (2 sheets; such as Dufour), thawed

1 cup (scant) advantageous abrade additional added for surface

1 cup accomplished milk

5 tablespoons unsalted butter

1 teaspoon sugar

1/2 teaspoon adequate salt

4 ample eggs

Pastry cream:

2 cups accomplished milk

1/3 cup additional 1/4 cup sugar

5 tablespoons cornstarch

6 ample egg yolks

3 1/2 tablespoons unsalted butter

Milk amber agent cream:

6 ounces high-quality milk amber (such as Lindt or Scharffen Berger), chopped

1 1/4 cups hot pastry chrism (from above)

1 teaspoon unflavored gelatin

1 1/2 cups algid abundant cream, divided

Salted caramel mousseline:

9 tablespoons sugar

1/8 teaspoon chrism of tartar

1/4 cup abundant cream

1 1/4 cups algid pastry chrism (from above)

1 cup (2 sticks) unsalted butter, allowance temperature

1/2 teaspoon adequate salt

1/4 teaspoon boilerplate extract