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.
Add beaten egg and stir vigorously with wooden spoon until uniform and shiny.
Scoop choux dough into a pastry bag with 1-inch plain tip.
Pipe 1-inch balls onto a sheet tray lined with parchment paper. Make about 30-50 balls.
Bake at 350°F for 50 minutes.
After 50 minutes, prick the choux ring to let the steam escape then let it in the oven for 10 minutes with the oven door slightly ajar.
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.