Step 1Heat the oven to 400 degrees. Line one large or two medium baking sheets with parchment.
Step 2In a heavy-bottomed medium saucepan, bring 1 cup water, the butter, salt and sugar to a boil. When the liquid is boiling and the butter has melted, remove the pan from the heat and immediately add the flour all at once. Beat with a wooden spoon until thoroughly combined.
Step 3Return the mixture to medium-high heat and continue beating with the spoon for 2 to 3 minutes, until the mixture pulls away from the sides of the pan and forms a ball and a "cooked" film forms on the bottom of the pan. The batter will be stiff.
Step 4Remove from the heat, and add the eggs one at a time, beating vigorously with the spoon after each addition until thoroughly incorporated.
Step 5Drop spoonfuls of the choux paste in rows on the baking sheet, or use a pastry bag to form mounds about 2 inches across. Bake until puffed up and golden brown, about 20 minutes.
Step 6Remove the puffs from the oven, prick each with the end of a sharp knife to release the steam, then return to the oven and bake 5 minutes longer. Cool on a rack. Makes 12.
Step 1Using a small serrated knife, cut the puffs in half horizontally. Place the bottoms in dessert plates or bowls, top with small scoops of ice cream and then place a puff top on each.
Step 2Pour chocolate sauce over each profiterole and drizzle some around the bottom of each. Serve immediately.