Profiteroles

For the Pastry:

1. Preheat the oven to 425F. Line a large sheet pan with parchment paper.
2. In a large saucepan, bring the water, butter, and salt to a boil over medium-high heat. When it comes to a boil, immediately remove the pan from the heat. Add all the flour at once and stir vigorously with a wooden spoon until all the flour is incorporated. Return the pan to medium heat and cook, stirring constantly, for 1 minute.
3. Scrape the mixture into the bowl of a mixer fitted with a paddle attachment. (You can also use a hand mixer.) Beat at medium speed for about 2 minutes or until the dough is warm but not hot.
4. With the mixer running, add 3 eggs, one at a time stopping to scrape down the sides of the bowl after each addition. Continue mixing until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick but fall slowly and steadily from the beater when lifted out of the bowl. If the dough is still clinging to the beater, add the remaining 1 egg and mix until incorporated.
5. Transfer the dough to a pastry bag fitted with a large round tip, and pipe fat dots about 1 1/2 inches wide by 1 inch tall spaced about 2 inches apart onto the lined baking sheet.
6. Light wet a finger with water and press the tops of each dough mound to smooth out any points of dough that remain on the surface. If desired, you can lightly brush the tops of each dough mound with an egg wash.
7. Bake for 20 to 25 minutes, or until puffed up and light golden brown. Try not to open the oven door too often during the baking. However, if your oven heats unevenly rotate the pan halfway through baking. Let the puffs cool completely on the baking sheet.

For the Chocolate Sauce:

1. When ready to serve, place the chocolate in a medium heat-proof bowl.
2. Bring the cream to a boil in a small saucepan over medium heat or heat in the microwave. Pour the hot cream over the chocolate, and let stand for 5 minutes. Stir together until smooth and the chocolate is completely melted.

For the Assembly:

1. Cut each cooled puff in half. Place a scoop of ice cream on the bottom half and place the other half on top of the ice cream. Drizzle with the chocolate sauce and serve immediately.