Add the butter, water and salt to pan and heat until it just starts to boil.

Immediately remove from the heat and add the flour all in one go.

Mix like mad with a wooden spatula or spoon until it comes together in one ball.

Add back to the heat for 1 more minute.

Take out of the pan and leave to cool completely.

Mix in an electric mixer and add the eggs gradually. You should end up with not too sloppy a mixture.

Put in a piping bag and pipe onto a lined baking tray. Pipe an equal amount of large balls and small balls at least 2 inches apart.

Bake at 200C for 15 mins. Open the door then immediately shut it and then carrying on baking for 5-10mins at a reduced temp of 180C.

Remove from the oven and allow to cool completely. Fill each ball with fresh whipped cream and stack a small ball on top of a large ball.

Pipe little stars on cream around the join of the 2 balls and spread caramel sauce on top.