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Preheat oven to 220°C (200°C fan, gas 7).
Place the butter and water in a saucepan on medium-high heat and bring to a simmer.
Remove the saucepan from the heat and add the flour all at once. Stir the mixture together quickly with a wooden spoon until it comes together and becomes a thick, smooth dough.
Add the egg mixture a little at a time, whisking all the time until it comes together into a glossy pastry.
Fit a piping nozzle into a piping bag and spoon the mixture into the bag.
Pipe 12 small balls onto a lined baking tray. Dab the top of each with a little water.
Bake for 17-20 minutes until golden. Cool on a wire rack.
To make the chocolate sauce, add the chocolate pieces, cream, and whiskey into a saucepan on medium heat. Stir the mixture until the chocolate melts into a rich sauce.
To make the salted caramel, place the sugar and water into a saucepan. Place on medium-high heat until the sugar dissolves and the mixture begins to bubble. Do not stir, but swirl the sauce occasionally.
When the sauce becomes a golden amber color, remove from the heat. Be careful not to let it burn. Add the butter, cream, and salt, and whisk them in quickly. It will bubble up; this is normal. Once the butter has melted and the sauce is glossy, it is ready.
Pipe the cream into the profiteroles from the base. Drizzle the sauces over and enjoy!