Preheat the oven to 350F. Line the baking sheets with parchment or silicon baking sheets. Set aside.
Combine the butter, sugar and salt with 1 pint of water in a stainless-steel saucepan over high heat and bring to just a boil. Do not allow the water to boil for any length of time or it will begin to evaporate, and the proportion of liquid to dry ingredients will change, compromising the final dough. Once boiling, immediately remove the pan from the heat and, using a wooden spoon, quickly mix in the flour.
Return the saucepan to medium heat and continue beating in the flour for 30 seconds. The mixture should begin to thicken, dry out and form a mass. A think film should form on the bottom of the pan and the mixture should begin to pull away from the sides of the pan. Take care that you do not overcook the mixture, as the fat might separate out and the final product will have an unappetizing reddish tint.
Using a rubber spatula, scrape the mixture into the bowl of a standing electric mixer fitted with the paddle. Begin beating the paste at medium-low speed to release some steam and to allow it to cool somewhat.
Working with one at a time, crack each egg into a small bowl and then add it to the paste, beating continuously until the paste is smooth and shiny. You will know you have added enough egg when 1.) a ribbon of dough forms and does not break when the paddle is lifted out of the bowl, 2.) a spoon run through the paste leaves a channel that fills in slowly; and 3.) a dollop of paste lifted on a spatula curls over on itself and forms a hook.
Then transfer the paste to a pastry bag and pipe it in alternating rows.
Using a pastry brush, lightly coat each piece with egg wash, Place baking sheet in oven and turn oven temperature to 425F bake for 15 minutes.
At the 15 minute mark, turn oven temperature down to 350F and bake for another 10 minutes, until nice and golden brown. If they're starting to get too dark then remove. Transfer to a cooling rack. Take a small paring knife and pierce a small hold on the sides--this will let out any moisture. Then after 15 minutes, they're ready to eat.
While the cream puffs are cooling, add chocolate and heavy cream to a bowl and place over a saucepan with simmering water, creating a double-boiler. Melt chocolate down until it reaches a smooth, thick consistency.
Cut the cream puffs open, place scoops of vanilla ice cream and top with sexy chocolate sauce. Yum.