Preheat the oven to 220 c/fan 200 c. Line a large baking tray with baking paper. Make profiteroles. Place the water and butter in a saucepan and bring up to nearly boiling point over a medium heat. Add in the sifted flour and salt in one go. Remove from the heat and beat with a wooden spoon until a smooth paste (about 3 minutes) until the mixture comes away from the sides of the pan.

Transfer to a bowl and allow to cool for 10 minutes. Add in the eggs a bit at a time, beating to within an inch of its life until it becomes glossy. Spoon the mixture into a piping bag fitted with a 1 cm plain nozzle and pipe 12 - 16 balls onto the prepared baking tray. Transfer to the oven and bake for 20 minutes until puffed up and golden. Remove from the oven, turn the eclairs over and make a small hole in each one. Return to the oven and bake for a further 10 minutes until golden and crisp. Allow to cool completely.

Make the chocolate sauces. With the same method for both, place the cream in a saucepan and the chocolate in a bowl. Bring the cream just to the boil, remove from the heat and pour over the chocolate, stirring until completely melted. Allow to cool.

To serve. Whip the cream until thick. Cut each profiterole in half and spoon in (or you can pipe it) the whipped cream. Divide between plates and serve them drizzled with both the chocolate sauces.