Directions:

To make the profiteroles:

Preheat oven to 425 degrees F. Spray a baking sheet with nonstick cooking spray and line with parchment paper or a silpat baking mat.

Beat the eggs and egg white in a measuring cup.

In a small saucepan over medium heat, bring the butter, milk, water, sugar and salt to a boil. Stir until the butter melts. Immediately remove from heat when the mixture reaches a full boil. With a wooden spoon, stir in the flour until combined; keep stirring until the mixture pulls away from the side of the pot while stirring.

Return the saucepan to low heat and cook, stirring constantly, using a smearing motion until the mixture is slightly shiny (about 3 minutes or so).

Transfer the mixture to a food processor and process for about 10 seconds to cool the mixture slightly. Gradually add the eggs in a steady stream while the machine is still running. Stop the machine and scrape down the sides of the bowl, then process for another 30 seconds until a smooth, thick, sticky paste forms.

Transfer the paste to a pastry bag fitted with a 1/2-inch plain tip (or use a sturdy plastic freezer bag and cut a 1/2 inch piece off one corner). Pipe the paste into 1 1/4 - 1 1/2-inch mounds on the prepared baking sheet, spacing them about 1 inch apart. You should be able to pipe about 24 mounds on the baking sheet. Smooth out the surface of the piped dough with a wet finger or with the back of a teaspoon dipped in cold water.

Bake in preheated oven for 15 minutes (do not open the door at all during this time), then reduce the oven temperature to 375 degrees F and continue to bake until golden brown and fairly firm, about 8 to 10 minutes longer (keep a close eye on them so they don't get burned).

Remove the baking sheet from the oven and with a paring knife, cut a 3/4-inch slit into the side of each puff to release steam. Return the puffs to the oven, turn off the oven and prop open the door. Dry the puffs in the oven until the centers are just moist and the puffs are crispy, about 45 minutes. Transfer the puffs to a wire rack to cool. Fill them with your favorite filling or use ice cream like I did.
(Note: The puffs can be stored at room temperature for one day or frozen for up to 1 month. Re-crisp them in the oven. This is great if you have any unexpected guests.)

For the filling:

Freeze a parchment lined tray until chilled. Use a 2 inch ice cream scoop, or use a round tablespoon measurement(the stainless steel kind) to form ice cream balls. They should be about the same diameter as the puffs. Place them on the chilled parchment lined tray (to keep them from sticking). Cover the ice cream with plastic wrap and freeze. You can do this ahead for dinner guests and assemble them before serving for a quick dessert.

Split the pastries and place a scoop of ice cream on the bottom. Put the tops on. Drizzle some chocolate sauce or caramel sauce if you prefer.

Chocolate Sauce:

Add the chocolate pieces to the heated cream (or half and half or milk). Let sit for a few minutes. Stir to combine. If it is too runny, melt some more chocolate and mix it in. Drizzle over the profiteroles.