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1
Preheat the oven to 400u00b0F.
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2
In a covered saucepot, bring the butter, water, sugar, and salt to a boil. It is important to cover the pot so that the amount of liquid remains exact.
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3
Take the pan off the heat, and dump in the flour. Stir vigorously to combine with a wooden spoon, and return to pan to medium-low heat. Stir until the dough pulls away from the sides of the pan, and forms a ball. Spoon the dough into a bowl, and set aside to cool slightly. Soak your pan now. Thank me later.
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4
Using a wooden spoon or electric beater, add the eggs one at a time, adding the next egg only once the one before it has been completely incorporated into the dough.
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5
Use an ice cream scoop to place 8 round mounds on a Silpat-lined cookie sheet. Wet your finger and tap down any points in the dough that might stick out and burn.
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6
Bake the choux puffs for 10 minutes on 400, and then another 40 to 45 minutes on at 350u00b0F. They should be puffed, cracked, and golden. Transfer to a cooling rack to cool completely.
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7
When ready to serve, heat the chocolate and cream gently in a double boiler until smooth and melted.
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8
Slice the pastry puffs in half horizontally. Place one scoop of strawberry ice cream on the bottom half, and top with the top half. Pour the chocolate sauce on top.
