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1
*Profiteroles*.
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Chill a small metal baking pan in freezer.
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Form 18 ice cream balls with scoop and freeze in chilled pan at least 1 hour (this makes them easier to transfer and serve).
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Preheat oven to 425F with rack in middle.
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Grease a large baking sheet.
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Bring butter, water, and salt to a boil in a small heavy saucepan, stirring until butter is melted.
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Reduce heat to medium, then add flour right away and cook, beating with a wooden spoon, until mixture pulls away from side of pan and forms a ball, about 30 seconds.
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Transfer mixture to a bowl and let cool slightly, 2 to 3 minutes.
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Add eggs 1 at a time, beating well with an electric mixer after each addition.
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Transfer warm mixture to pastry bag and pipe 18 mounds (about 1 1/4 inches wide and 1 inch high) 1 inch apart on baking sheet.
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Try to keep them of equal size at least for appearance purposes and balance.
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Bake until puffed and golden brown, 20 to 25 minutes total.
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Prick each profiterole once with a toothpick, then return to oven to dry, propping oven door slightly ajar, 3 minutes.
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14
*Chocolate Sauce*.
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Heat sugar in a heavy saucepan over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling pan occasionally so sugar melts evenly, until it is dark amber.
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Remove from heat, then add cream and a pinch of salt (mixture should bubble and steam).
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Remove from heat and add chocolate, whisking until melted, then whisk in vanilla.
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Keep warm and covered.
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*Serving Them*.
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Halve profiteroles horizontally, then fill each with a ball of ice cream.
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Put 3 (or preferred amount) profiteroles on each plate and drizzle generously with warm chocolate sauce.
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*Notes*.
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Ice cream and profiteroles can be made up to 1 day ahead.
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Then recrisp the profiteroles on a baking sheet at 375 degrees and cook for about 5 minutes.
