6.  Bake in preheated oven for 35 minute; then lower temperature of oven to 300 F and continue baking for 10 to 15 minutes longer or until puffed. Allow to cool.

7.  Prepare the Vanilla Cream Filling: Blend sugar, cornstarch and salt in saucepan. Combine with milk and egg yolks and gradually stir into sugar mixture. Cook over medium heat, stirring constantly until mixture thickens. Boil and stir for 1 minute. Remove from heat.

8.  Prepare pastry bag using 1-inch round tip. Put in the cream filling.

9.  Get one puffed shell and inject filling inside, Do the same with the rest of the puffed shells.

10.  Arrange filled puffs on wire rack with an aluminum pan underneath to catch glaze drippings. Set aside.

11.  Prepare Caramel Glaze: Combine sugar, water and cream of tartar in a saucepan. Boil until sugar is melted and becomes caramel colored.

12.  With a spoon, drizzle caramel glaze over filled puffs while still warm. If caramel begins to harden, soften over warm water.

Variations:
Follow the same recipe as cream puff but pipe 3-inch strips of choux pastry onto ungreased cookie sheets. Fill as cream puffs but use Chocolate Glaze instead of Caramel Glaze.