TAKES 1HR SERVES 18 Preheat oven to 200°C/gas 6. Bring 60g butter and 175ml water to the boil. Add 80g plain flour and stir quickly. Remove from the heat and stir until smooth. When it reaches room temperature, beat in 2 eggs. Spoon into a piping bag with 1.5cm hole. Pipe 8cm lengths onto a lined baking tray, bake for 25 mins until gold and dry. Whip 300ml double cream until it peaks, whisk in 3tbsp icing sugar. Pipe into each eclair then chill for 30 mins. Put 150g caramel sauce in a bowl and dip each eclair in. Chill until ready to serve.