Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.

In a medium saucepan, bring the water, butter, sugar, and salt to a boil over medium-high heat, stirring gently to encourage the butter to melt.

As soon as the mixture begins to boil, add the flour all at once and stir rapidly with a spatula until the mixture forms a smooth ball and easily pulls away from the sides of the pan.

Remove from the heat. Wait for 2 minutes, stirring the paste a couple of times to cool it slightly, then vigorously beat in the eggs one at a time, making sure each one is completely incorporated before adding the next.

Using a pastry bag fitted with a plain ½-inch (1.5 to 2cm) tip, pipe the choux paste into mounds about 1 ½ inches (4cm) high on the prepared baking sheet, spacing them about 3 inches (8cm) apart.

Bake for 5 minutes, then turn the oven down to 375ºF (190º) and bake until the puffs are golden brown on the tops and sides, 25 to 30 minutes.

Remove from the oven and poke each puff in the side with a paring knife so that it releases its steam. Let cool completely.

To make profiteroles, cut each two or three cream puffs in half horizontally, per serving, and place them on a plate.

Put a scoop of ice cream between each and replace the top.

Ladle warm chocolate sauce over the profiteroles, and top with toasted or candied sliced almonds, if desired.