Peaches 'n' Cream Eclairs with Bourbon Caramel Sauce

Preheat oven to 425 °F with rack in upper third. Butter a large baking sheet. Bring butter, water, and salt to a boil in a small heavy saucepan over high heat, stirring until butter is melted. Reduce heat to medium. Add flour all at once and cook, beating with a wooden spoon, until mixture pulls away from side of pan and forms a ball, about 30 seconds. Transfer mixture to a large bowl and cool slightly, about 5 minutes. Add eggs 1 at a time, beating well with an electric mixer at high speed after each addition. Transfer mixture to pastry bag and pipe 8 (5-inch-long) strips (about 1 inch wide) onto baking sheet, spacing them at least 1 inch apart. Bake éclairs 15 minutes, then reduce temperature to 400 °F and continue to bake until golden, puffed, and crisp, about 15 minutes more (leave oven on). Immediately pierce side of each éclair with tip of a paring knife and return to oven to dry, propping door slightly ajar, 5 minutes. Halve an éclair horizontally: If still moist inside, return éclairs to oven and dry 5 minutes more. Cool éclairs completely on a rack, about 25 minutes.