Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. For pastry: Bring water and butter to a boil in a medium saucepan. Add flour all at once stirring vigorously with a wooden spoon. Remove from heat. Stir until mixture comes away from the pan. Add one egg and stir again until mixture comes away from the pan. Add second egg and repeat. Pour batter into a pastry bag with a large tip and make 4" logs onto the parchment paper about an inch apart. Bake for 25 minutes, until golden on top. Remove from oven and let cool completely. Place chocolate into the top of a double boiler over boiling water. Remove from heat and stir chocolate until melted. Pour chocolate into a dinner plate. Place cooled eclairs upside-down in the chocolate so that the tops are completely coated. Repeat until all the eclairs are topped with chocolate. Place in the refrigerator to set chocolate. Just before serving, whip cream and fill eclairs with whipped cream.
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