arrow_right FOR THE PASTRY:
 arrow_right Butter, 4 Tbls
 arrow_right flour, 1/2 cup plus 1 Tbls
 arrow_right Milk, 1/4 Cup
 arrow_right Granulated Sugar, 1/2 tsp
 arrow_right Salt, 1/2 tsp
 arrow_right Eggs, 2 large
 arrow_right Confectioner's Sugar, 1 Tbls
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 arrow_right FOR THE SAUCE:
 arrow_right Semisweet Chocolate, 4 Oz
 arrow_right Milk, 6 Tbls
 arrow_right Heavy Cream, 1 Tbls
 arrow_right Sugar, 2 Tbls
 arrow_right Butter, 1 Tbls

PREPARATION
 Cut Butter Into Pieces
 Lightly Beat 2 Eggs
 Slightly Soften Ice Cream
 Preheat oven to 425 F
 
 COOKING
 For the pastry:
 Grease a baking sheet with 1/2 Tbls
 of the butter, dust with 1 Tbls
 of the flour, tapping out excess, and set aside.
 Put milk, 1/4 cup water, granulated sugar, salt, and the remaining butter into a medium heavy-bottomed saucepan and bring to a boil over high heat.
 Remove pan from heat and beat in all of the remaining flour at once with a wooden spoon.
 Then return pan to medium heat and vigorously beat with the spoon until mixture forms a thick dough and pulls away from the sides of the pan, about 2 minutes.
 Transfer dough to a medium mixing bowl.
 Beat in one-third of the eggs at a time, beating constantly with the spoon after each addition, until dough is smooth.
 Transfer dough to a pastry bag fitted with a plain round 1/2" tip.
 Pipe 12 mounds of dough about 1 1/2" wide onto the prepared baking sheet about 1" apart (you may have enough dough to make 1 extra mound; cook's treat), then dust mounds of dough with confectioners' sugar.
 Transfer to oven, immediately reduce oven temperature to 400?, and bake until puffed and deep golden brown, 15–18 minutes.
 Set puffs on a rack to cool completely.
 
 For the sauce:
 Melt chocolate in a medium bowl set over a medium pot of gently simmering water over medium-low heat.
 Meanwhile, bring milk to a simmer in a medium saucepan over medium heat.
 Add cream to milk and return to a simmer.
 Add the melted chocolate, sugar, and butter and whisk until smooth.
 Keep sauce warm over lowest heat.
 
 To assemble the puffs, make a wide incision in the side of each puff.
 Fill each puff with a small scoop of ice cream.
 
 SERVING
 Spoon warm sauce over the puffs and Serve immediately