Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper. Set aside.

In a medium-saucepan, combine water, butter, and salt over medium heat and bring to a rolling boil.

Reduce heat to medium-low and add flour. Stir until mixture forms a ball that pulls away from the sides of the pot.

Remove from heat and stir another minute or two longer to slightly cool.

Add eggs, one at a time, stirring very well after each addition until each egg is combined and mixture is velvety and smooth.

Transfer batter to a large piping bag fitted with an open tip (or with the end just snipped) and pipe into mounds 2.5” (6cm) wide by 1” (2.5cm) tall (or just spoon into mounds if you don’t have a piping bag). Space pastry mounds at least 1 ½” apart.

Lightly dampen your fingers with cool water and gently press down any peaks.

Bake in the center rack of oven for 30-35 minutes, until choux pastry appears golden brown and dry.

Turn off the oven, remove the choux and prick each on the side with a sharp knife or wooden skewer. Return to the hot oven, crack the door, and allow the choux pastry to sit in the oven another 10 minutes before removing and allowing to cool completely before assembling. Ganache should be prepared shortly before serving, as it’s traditionally poured over the profiteroles while still warm.

Ganache: Place chopped chocolate in a heatproof bowl. In a small saucepan, heat cream until steaming then pour evenly over chocolate. Cover with foil and allow to rest, undisturbed, for 5 minutes.

Gently whisk ingredients together until smooth. Set aside to cool slightly while you put together your profiteroles.

Assembly: Use a serrated bread knife to cut choux pastry in half along their equator. Place a generous scoop of ice cream (about ⅓ cup on the top of the bottom half, add the top choux pastry, plate, and pour warm ganache overtop. Serve immediately.