First prepare the craquelin, put all of the ingredients into a bowl and rub with your fingertips until it resembles breadcrumbs. Continue to mix until it comes together and forms a dough. Place the craquelin between two sheets of greaseproof paper and roll it out to about 3mm thick. Place this on a board or baking tray and put in the freezer to firm up for 30 mins. Then take the craquelin out of the freezer and using a knife cut out 12 rectangles that are 14cm by 2cm and place these back in the freezer.
Next make the choux pastry, preheat the oven to 190C/170C Fan/Gas 4 and line two baking trays with baking parchment, draw 6 lines 14cm long, evenly spaced apart on each tray and turn the paper over so the lines are on the reverse. Ensuring you have 12 lines in total.
Put the butter, salt, sugar and 120ml water in a medium pan over a medium-high heat. Once the butter has melted and the mixture is at a rolling boil, add the flour and quickly stir together with a wooden spoon until the mixture forms a dough.
With the pan still on a low heat, stir vigorously for a couple of minutes, then tip the dough into a bowl and beat for a few minutes until it stops steaming.
Add the eggs, one at a time, beating until fully absorbed before adding the next. You may not need all of the eggs, so that is why you need to add them gradually.
Put the choux pastry into a piping bag with a 1.5cm plain round piping tip fitted.
Pipe lines of choux onto the prepared baking sheets, you want your eclairs to be pretty thin, the same width as the nozzle. They will puff up, if you make them too big you won't be able to make 12.
Top each eclair with a corresponding sized craquelin piece and place the trays of choux pastry in the oven to cook for 35 minutes, turn off the oven and leave the choux pastry in the oven for 30 minutes to dry out further.
Whip the double cream to stiff peaks and add the Amarula Vanilla Spice Liqueur. Whip again until stiff peaks.
Place the cream in a piping bag with a thin nozzle fitted and place it in the fridge to set for 20 mins.
When the eclairs are cool, using a knife with a small tip or a kebab skewer poke three small holes in the bottom of each eclair and fill the holes with the chilled cream.
Next make the icing, sift the icing sugar into a bowl wide enough to allow you to dunk the eclairs. Add the water gradually until you have a thick consistency, you might not need all of the water, you don’t want it too thin.
Take each filled éclair and dunk them in the icing, place them on a board to set. Put a pair of eyes on each éclair and then put the remaining icing into a piping bag and pipe lines to look like bandages over the top of each éclair.
Leave the eclairs to set and store them in the fridge, consume ideally within 24 hours as they will soften, but they will taste good for 48 hours.
