Coffee Ice Cream Profiteroles

Prepare profiteroles:Grease & flour baking pan.Set aside.In med saucepan, combine water,milk,butter,sugar,salt;bring to boil over high heat.Cook til butter is melted,then remove pan from heat.Add flour all at once,stir til mix gathers into ball.Return pan to med-high heat & cook,stir constantly 10 sec.Transfer mix to med bowl & let cool 5 min.With mixer on med,beat in eggs one at a time,beating well after each addition.After eggs are incorporated,beat 1 min.Spoon dough into large pastry bag fitted with 1/2" plain round tip.Pipe twenty-four 1" mounds of pastry onto prepared baking pan,space 1/2"apart.Dip a finger in water & flatten peaked tops slightly.Bake 30 min.Remove pan from oven & poke 1/8" hole in bottom of each puff with tip of knife.Return puffs to oven & bake 5 min.Transfer to wire rack & cool completely.Prepare sauce:In small saucepan,combine sugar & corn syrup.Cook over med-low heat,without stirring,5 min til sugar turns light amber.Add coffee & cook,without stirring til smooth.Stir in cream & chocolate.Bring mix to boil & cook 3 min til thickened slightly.Remove pan from heat & let cool to room temp.To serve,cut profiteroles in half.Spoon generous 2 T. ice cream into bottom half of each puff,then cover ice cream with top half of puff.Place 3-4 profiteroles in each serving bowl & spoon sauce over them.Serve immediately.