In a saucepan combine water, butter, milk, sugar, and salt. Bring to a boil. Then turn off the heat.
Add flour and whisk quickly until well combined.
Turn on the heat again and cook for one-two minutes more.
Place it in a bowl and let it cool.
Then, add the eggs one at a time into the batter. Stir vigorously with a wooden spoon until uniform and shiny. In the first stirring, the eggs may look like separate from the batter. It's alright! It will smooth if you still stir it.
Scoop choux dough into a pastry bag with ½-inch plain tip.
Pipe 1-inch balls onto a sheet tray lined with parchment paper. Give a distance of 1 inch in each choux.
Bake at 375°F for 20 minutes.
After 20 minutes, open the oven and prick the choux to let the steam escape, then reduce the oven temperature at 350°F and continue bake the choux in the oven for 5-10 minutes.
When the choux ring is golden brown, remove from the oven. Let the choux / profiteroles cool completely.
Melt dark chocolate couverture in a double boiler. Set aside after all melted.
After the choux is cooled, cut in half horizontally and fill with your favorite ice cream.
Top with 1 tbsp warm melted chocolate.