Boil water and butter together over medium heat. Reduce heat to low and add flour and salt all at once. Stir vigorously over the heat until mixture forms a ball and leaves sides of pan. Remove from heat and cool slightly. Add eggs one at a time, beating well until smooth and shiny. Drop by level tablespoon onto a greased cookie sheet 1- half inch apart. Bake at 230ºC or 20 minutes. Reduce heat to 370 degrees. Bake 15 minutes longer and allow to cool. Cut a slice off top of each puff. Fill with ice cream and replace tops. Freeze. When ready to serve, top with Creamy Chocolate Sauce.