1. Bake the éclairs: Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
2. Prepare the éclairs as you would prepare the cream puffs, but instead of piping individual puffs, pipe long, two-and-a-half-inch (six-centimeter) sticks, leaving ample space between them. Bake as directed.
3. Meanwhile, prepare the cream. Beat the heavy cream with the confectioners’ sugar (and praline paste, if using) until stiff.
4. Cut two or three slits in the bottom of each éclair with a sharp knife. Using a piping bag, pipe the cream into the éclairs through the holes.
5. Prepare the caramel topping. Heat a large frying pan over high heat until very hot. Pour the sugar into the frying pan, lower heat to medium, and melt until a light caramel forms.
6. While the sugar is melting, heat the heavy cream separately with the glucose and add it to the caramel. It will bubble slightly. Cook over medium heat, stirring constantly, until no lumps remain and the mixture is smooth. (If a few lumps remain, you can pour it through a sieve.) Remove from heat, cool for five minutes, and add the butter and salt. Blend with a stick blender until butter melts into the caramel.
7. Use a spoon to coat each éclair with caramel. Store in the refrigerator for up to 48 hours.
