Caramel eclairs

Ingredients

• 50 g unsalted butter
• 125 ml whole milk
• 1 tsp granulated sugar
• 1⁄4 tsp fine sea salt
• 75 g plain flour
• 2–3 medium free-range eggs, beaten
• 500 ml double cream
• 40 g pecans, chopped
• For the caramel:
• 140 g granulated sugar
• 100 ml double cream
• 65 g unsalted butter, cubed
• 1⁄4 tsp flaky sea salt, plus extra for decoration
• You will need also need:
• 2 piping bags fitted with a 1 cm star nozzle