1Prepare the filling a day ahead by dividing the cream into two equally sized portions. Place one of the portions into a saucepan until it comes to a boil. remove from heat and stir in the white chocolate. Stir until completely combined and set aside. Repeat with the other portion of cream and the dark chocolate. Refrigerate both cream mixtures.
2Preheat the oven to 200 Celsius.
3Prepare the dough by placing the milk, water, butter, sugar, and salt into a saucepan. Bring to a boil and remove from the heat.
4Add the flour and stir well until a dough is formed. Add the eggs, one by one, mixing well to incorporate.
5Fill a pastry sleeve with the dough. Form walnut-sized mounds of dough on a baking sheet lined with parchment paper.
6Place into the oven, lower the temperature to 180 C and bake until slightly golden.
7For the base, cut the puff pastry into a circle. Prick with a fork and place onto a baking sheet. Cover with another baking sheet to prevent it from rising excessively. Bake until golden.
8Place the sugar into a saucepan and stir on low heat until a caramel sauce is formed.
9Remove the fillings from the refrigerator and stir in the stabilizer.
10For assembly, pour a little caramel sauce onto a serving platter and place the puffed pastry on top. Fill half the cream puffs with the white chocolate and the other half with the dark.
11Place the cream puffs on the puff pastry in a pyramid shape, using the caramel sauce to hold each in its place. Drizzle with caramel sauce to decorate.