A fun twist on classic French choux pastry. These gorgeous little golden buns are filled with rich and delicious salted caramel. Heat the oven to gas 5, 190°C, fan 170°C. To make the eclairs, put the milk and 80ml (3fl oz) water into a pan. Add the butter, salt and sugar. Heat slowly until the butter has melted. Then bring to the boil and when the whole surface is boiling with large bubbles, remove from the heat and add the flour all at once. Stir well until the mixture leaves the sides of the pan clean. Return the pan to a medium heat and continue stirring until the mixture no longer sticks to the pan or the spoon. Leave to cool for a few minutes. Gradually beat in half of the beaten eggs. Lift a little of the mixture with the spoon and if it falls of with a clean brake then it is ready. If it does not fall off at all then keep adding a little egg at a time until the right consistency is obtained. The mixture must be firm enough to hold its shape when piped. Put the mixture into a piping bag fitted with a 2cm plain nozzle. Pipe 8 ᆞ buns onto a nonstick baking tray. Bake in the oven for 20 minutes. Take the choux buns out briefly and pierce each one with a skewer or sharp knife. Reduce the oven to gas 2, 150°C, fan 130°C and leave the buns to dry out for 30 ᆼ minutes. They should be crisp and dark golden brown.