Preheat oven to 400 degrees. Line baking sheets with parchment paper and set aside.

In medium saucepan, heat water and butter over medium heat, and bring to a boil. Stir in flour and 1/4 teaspoon sea salt. Reduce heat to low and continue to stir rapidly until mixture forms a smooth ball, 1 to 2 minutes.

Remove from heat. Add eggs and stir vigorously until mixture is smooth. Drop dough by level tablespoons full, approximately 2 inches apart on prepared baking sheets.

Bake 20 to 25 minutes or until golden and puffed. Transfer to wire racks; cool.

Prepare Filling

In medium bowl combine caramel sauce and 1 teaspoon sea salt. Reserve ½ of the mixture for drizzling on top of the profiteroles.

Beat together remaining caramel sauce, cream and vanilla until soft but firm peaks form. Fold in pudding. Cover and refrigerate until chilled, about 20 minutes.

To assemble, cut cooled pastry puffs in half. Use a piping bag, or a zip top bag with the corner cut off, fill with salted caramel cream; replace tops. Cover and refrigerate until serving.

To serve, drizzle with remaining caramel sauce and sprinkle with candied nuts if desired.