1. To make the Choux Pastry: Preheat oven to 425F, and line baking sheet with parchment paper. To a medium-sized saucepan, add in 1/2 cup water, 1/2 cup milk, 8 Tbsp. butter, 1 tsp. white sugar, and 1/4 tsp. salt. Place that over medium heat, and cook until the butter is melted and the mixture comes to a boil. Remove from heat, and stir in 1 cup all-purpose flour. Once combined, place back over medium heat, and cook, stirring constantly, cooking for about 2 minutes. Remove from heat, and with an electric hand mixer, beat it for about 1 minute to cool the mixture down. Add 4 large room-temperature eggs, one at a time, beating with each addition. Once all the eggs are combined, beat for one more minute, and once it’s done a thick ribbon should form when the dough is pulled up.

2. Transfer the choux pastry to a piping bag, and pipe onto the lined baking sheet. This recipe should make about 18 Profiteroles. If you have any peaks form while piping, wet your finger and smooth it out. Brush with egg wash, and bake at 425F for 10 minutes. Now, without opening the oven, reduce the oven to 325F and bake for 20-22 minutes. Let them cool completely.

3. To make the Chocolate Ganache: In the microwave, heat up 1/2 cup heavy whipping cream. Pour the hot cream over the chocolate chips, and let it sit for about 1 minute. After letting it sit, mix it until the chocolate is smooth and melted.

4. To assemble: Cut the cooled cream puffs in half, then place the bottom half on a plate. Add on a scoop of vanilla ice cream, and top it off with the top half of the cream puff. Now lastly, spoon on the chocolate ganache.

5. Enjoy!