Salambôs, or Caramel Cream Puffs

Name: Salambôs, or Caramel Cream Puffs
Yield: Makes about thirty buns, enough for eight to ten, or an excellent dessert for a party
Cuisine: France
Ingredients: 100 g (3½ oz) golden caster sugar; 40 g (1½ oz) plain flour, sifted; 750 ml (1¼ pints) milk; 1 egg yolk beaten with 1 tablespoon milk; 1 thin strip of lemon zest 150 g (5½ oz) golden caster sugar; 8 egg yolks; 50 g (1¾ oz) butter, plus extra for greasing; 1 teaspoon golden caster sugar; 250 g (9 oz) whole eggs (5 large); ½ teaspoon salt; 165 g (5¾ oz) plain flour, sifted, plus extra for dusting; oil, for oiling; 1 teaspoon white wine vinegar; 1 tablespoon rum; 100 ml (3½ fl oz) (double) cream