1 lb fresh berries: strawberries, blueberries, raspberries and cherries
For the crust, put milk, sugar and butter in a pot, and once the butter has melted and the mixture begins to boil, add the flour all at once and stir firmly until everything is mixed (it should be thick). Remove from the heat and allow to cool.
Beat the dough and add the eggs one by one, mixing well. Once ready, put in a pastry bag and form the profiteroles over a silicone mat.
Bake at 370°F for 15 minutes, then lower the temperature to 340°F and bake for 15-20 more minutes. Allow to cool over a baking rack.
Fill the profiteroles with dulce de leche or custard.
For the caramel, put sugar, water and glucose in a pot. Allow to boil until it reaches caramel color and remove from the heat.
To assemble the tower, make a base of profiteroles and stick a second layer on top with caramel. Repeat this process until making a pyramid. You can add caramel threads around using a fork in quick motions.
Add berries on the base, in between the profiteroles, or wherever you prefer for decoration.