When you are ready to assemble the chouxnuts, carefully slice the pastry in half horizontally. Pipe the Crème Patissiere filling into one half and pipe a thin line of the caramel or chocolate sauce into the other half. Sandwich the two halves together.
Then carefully dip the top of the chouxnut into your chosen glaze or paint the top with the glaze using a pastry brush.
If you want to take these to the next level with decoration...
Top the caramel chouxnuts with flaked rock salt and the dark chocolate chouxnuts with freeze dried raspberries or sprinkles, or whatever you have in the cupboard!