In a medium saucepan, combine 1 cup plus 2 tablespoons water, 2 tablespoons milk, 4 tablespoons unsalted butter, 1 teaspoon sugar, and 1 teaspoon salt. Heat over medium heat until the butter melts completely and the mixture comes to a gentle boil.
Once boiling, remove the saucepan from the heat and quickly add 1 cup all-purpose flour. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
Let the dough cool for about 5 minutes.
Add the 2 large eggs, one at a time, mixing thoroughly after each addition until the dough is smooth and shiny.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Transfer the dough to a piping bag fitted with a round tip. Pipe small mounds (about 1 inch in diameter) onto the prepared baking sheet.
Bake in the preheated oven for about 20-25 minutes, or until golden brown and puffed up.
While the profiteroles are baking, prepare the chocolate sauce. In a double boiler or microwave-safe bowl, combine 1 cup heavy cream and 2 oz finely chopped semisweet or bittersweet chocolate with a pinch of salt. Heat gently until melted and smooth.
Once the profiteroles are baked and cooled, fill them with your choice of vanilla ice cream or pastry cream.
Drizzle the melted chocolate sauce over the filled profiteroles just before serving.
