1. First preheat the oven to 200°C/180°C Fan and grease a 12 hole eclair tin or a baking tray with butter.
2. Sift the plain flour onto a sheet of grease proof paper.
3. Measure 120ml water into a medium sized pan with a pinch of salt and the unsalted butter and heat until the butter completely melts (do not let the water boil and evaporate).
4. Quickly bring the mixture to a boil and tip in the flour in one go. Remove the pan from the heat and beat with a wooden spoon to bring the dough together.
5. Put the pan back on a low heat and beat the dough for around 1 minute to make a smooth, glossy dough ball.
6. Tip the dough into a large mixing bowl and leave to cool until tepid.
7. Beat the eggs, then gradually beat them into the dough.
8. Spoon the pastry into a piping bag and pipe 12 x 10cm lengths onto your tray.
9. Sprinkle the tray with a few drops of water and bake in the oven for 15 mins. Then reduce the oven to 170°C/150°C Fan and bake for 10 mins. Remove the tray from the oven and make a small hole in the side of each èclair to allow steam to escape. Return to the oven for a further 5 mins then transfer to a wire rack to cool completely.
10. For the filling, whip the double cream with the icing sugar and vanilla until stiff.
11. Once the eclairs have cooled, cut down the length of one side and pipe in the cream.
12. Then drizzle in the salted caramel sauce.
13. Melt the chopped Caramac gold chocolate and pour over each eclair, sprinkle over some toffee popcorn for decoration and leave to set before enjoying!

Thank you to Iona for this delicious recipe. If you’d like to see more, please visit her instagram – @ionabaking .