For the Choux PastryPreheat the oven to 200°C. Prepare your baking tray with baking paper and set aside.
Place water and butter in a saucepan and bring to a simmer. Add flour and stir until a smooth paste forms, then cook for a further 20-30 seconds.
Remove from heat and allow the mixture to cool (cool enough to manage with your hands). Add eggs, one at a time, whisking well to fully incorporate before adding the next egg.
Place in a piping bag (I used a large star nozzle), pipe 10cm lengths of pastry onto the baking tray, leaving 5cm gaps between each.
Bake for 30 minutes or until pupped up 3 times the original size. Remove and pierce the bottom of each pastry with a toothpick to let out the steam, and bake for another 10 minutes.
Cool completely before filling.
Caramel FillingThis step can be done the day before.
To make your own caramel heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a heat resistant rubber spatula or wooden spoon. The sugar will form clumps and eventually melt into a thick brown, amber-coloured liquid as your continue to stir.
Once the sugar is completely melted, add the butter. Be careful because the caramel will bubble rapidly when the butter is added.
Stir the butter into the caramel until it is completely melted. If your butter and sugar are separating remove from the heat and whisk vigorously for a few minutes.
Very slowly drizzle in a 1/2 cup of fresh cream while stirring. The mixture will rapidly bubble when added since the cream is colder than the caramel. Allow the mixture to boil for 1 minute before removing from the heat.
Allow to cool down completely.
Whisk the remaining fresh cream until medium peaks form, add in 3 tablespoons of cooled caramel (to taste).
Chocolate GanachePlace chocolate and cream in a heatproof bowl and microwave at 20-second intervals until melted. Set aside to cool.
AssembleCut the eclairs in half horizontally and spoon or pipe the caramel cream evenly and spread the tops with chocolate ganache and chopped peppermint crisp chocolate.
Refrigerate for 20 minutes or until the ganache has set and serve.
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