For about 20, you'll need:
+ one batch of Pâte à Choux
+ ice cream or softly whipped cream
+ chocolate sauce (optional)
Preheat oven to 400 degrees F. Put dough into a pastry bag (or a large zip-top bag, with one corner snipped off). Line a baking sheet with parchment paper, and gently pipe 20-24 balls of dough (each about 1" wide and 1 - 1 1/2" tall). Bake for 30-35 minutes; cool.
When the profiteroles are cool, slice each in half with a serrated knife (your knife should be parallel with the cutting board) and fill with cream. Drizzle chocolate sauce on top, and enjoy!