Melt butter completely in a saucepan over med-low heat.
Add salt and water and bring to a rolling boil.
Add flour and stir briskly until the paste (roux) has gelatinized and comes away clear from the sides of the saucepan.
Transfer dough to a mixing bowl and with the paddle attachment mix paste on low speed until it has cooled slightly.
Add eggs gradually, two at a time, mixing well until thoroughly incorporated between each addition. This will help prevent lumps.
When the consistency of the paste is similar to that of cake batter, transfer to a piping bag. Pipe logs (eclairs) and circles (puffs), about 2 inches apart, onto paper-lined baking sheets using a plain tip.
Bake at 400ºF for 30 minutes.
To make the filling:
With the whisk attachment, whip the cream until stiff peaks form, adding sugar to taste along the way.
Use a Bismarck pastry tip to fill the puffs and eclairs, or slice in half and pipe using an appropriately sized star tip.
To make glaze:
Add chocolate to a bowl and place over a pot with simmering water. Do not allow the bottom of the bowl to come into contact with the water in the pot. Stir the chocolate until melted and smooth.
Allow to cool a little then dip tops of pastry in chocolate and allow to dry.