Preheat the oven to 200°C (400°F).
Combine water, butter, and salt in a saucepan; bring to a boil.
Add flour all at once and stir vigorously until a dough forms.
Cook the dough on low heat until it pulls away from the sides of the pan.
Transfer the dough to a bowl; allow it to cool slightly before adding eggs.
Incorporate eggs one at a time, mixing thoroughly after each addition.
Pipe the dough onto a parchment-lined baking sheet in 10cm lengths.
Bake for 25-30 minutes until golden brown and puffed.
Prepare the filling while the eclairs cool.
Melt dark chocolate with a bit of cream over low heat for the glaze.
Fill the éclairs with whipped cream using a piping bag.
Dip the tops of the filled eclairs into the chocolate glaze.
