Method

1. Put butter and water into a saucepan and heat until the butter is melted and the mixture comes to the boil. Remove from the heat
2. Add the flour and the salt and beat the mixture over a gentle heat until it forms a soft ball
3. Add the eggs one by one, beating well between each addition
4. Place the mixture in dessert spoonfuls, or pipe 5 cm long strips on a greased baking sheet
5. Place the baking sheet in the oven at 200°C/400°F/Gas Mark 6, and cover the whole of it with a large deep meat tin. This helps to make the eclairs rise
6. If uncovered, cook at 190°C/375°F/Gas Mark 5
7. Bake for approximately 20-25 minutes until well risen, golden brown and firm
8. Slice in half at once and allow to cool
9. In a bowl, whip the cream until soft peaks form when the whisk is removed
10. For the sauce, place the sugar and water into a pan and heat gently until the sugar has dissolved
11. Bring to the boil and boil for 4-5 minutes, or until it thickens
12. Take the pan off the heat and leave to cool for five minutes
13.  Add the chocolate and butter to the pan and stir well until the chocolate has melted. Allow to cool, stirring occasionally
14. When the sauce has cooled and thickened, spread it on top of the eclairs and serve.