Put the butter, sugar and salt in a pan with 250 ml of water and bring to a simmer.
Add the sifted flour and stir for a good 5 minutes over a low to medium heat, until the paste comes away from the pan.
Transfer this immediately to a food mixer or processor with a beater attachment.
Add the eggs, one by one, and beat to a smooth, shiny paste. Put this in a bowl, cover with clingfilm and leave to cool.
Preheat the oven to 190°C. Spoon the choux paste into a piping bag with a plain nozzle and pipe 2.5 cm blobs on to a greased baking tray.
Each one should stand up nice and high. Bake for about 15 to 20 minutes until golden.
Once cool, fill them with sweetened whipped cream and coat the tops with chocolate sauce