PALIN-eroles: Profiteroles for election night

This is cross posted at Jon-Marc's baking website, BakeItTilYouMakeIt.com

Below you will find my twist on profiteroles, the PALIN-eroles, perfect for your election night party.
Why are they called "PALIN-eroles? Well, as I say in the video below,

1. They're easy, just like a Palin
2. They're cheap (unless you are using other people's money. Then you can buy top notch)
3. They are nice looking, but inside they are empty (and must be filled)
4. They require a lot of hot air in order to be effective

So, without further ado, here I am making the PALIN-eroles, where I also discuss Palin, James Dobson, prop 8 and more. The recipe is after the vid

PALIN-eroles:

• 1 cup bread flour or all-purpose flour
• 1 teaspoon sugar
• ¼ teaspoon salt
• 3/4 stick unsalted butter, cut into pieces
• 1/2 cup water
• ½ cup milk
• 4 large eggs

Equipment:
a small (about 1 1/2-inch) ice cream scoop; a large pastry bag fitted with a 3/4-inch plain tip

Make profiteroles:
Chill a small metal baking pan in freezer. Form 18 ice cream balls with scoop and freeze in chilled pan at least 1 hour (this will make serving faster).
Preheat oven to 425°F with rack in middle. Line a large baking sheet with Silpat or parchment.
Bring butter, water, and milk to a boil in a small heavy saucepan. At the boil, remove from heat then add flour mixture and combine
Return to heat and, with a wooden spoon, stir in figure eights until mixture looks like mashed potatoes, about 4 minutes. Transfer mixture to a bowl and cool slightly, stirring until mixture is 180 degrees.
Add eggs 1 at a time, stirring to combine after each addition.
Transfer warm mixture to pastry bag and pipe 18 mounds (about 1 1/4 inches wide and 1 inch high) 1 inch apart on baking sheet.
Bake until pastry begins to rise, 10minutes. Reduce heat to 350, prop oven door slightly ajar with a wooden spoon and bake for an additional 15 minutes. Cool on sheet on a rack.

For chocolate sauce (recipe from Gourmet Magazine March, 2008):
• 1/2 cup sugar
• 1 cup heavy cream
• 7 oz fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon Cognac or brandy (optional)

Make chocolate sauce (recipe from Gourmet Magazine March, 2008):

• Heat sugar in a 2-quart heavy saucepan over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling pan occasionally so sugar melts evenly, until it is dark amber.
• Remove from heat, then add cream and a pinch of salt (mixture will bubble and steam). Return to heat and cook, stirring, until caramel has dissolved.
• Remove from heat and add chocolate, whisking until melted, then whisk in vanilla and Cognac (if using). Keep warm, covered.
Serve profiteroles:
• Halve profiteroles horizontally, then fill each with a ball of ice cream. Put 3 profiteroles on each plate and drizzle generously with warm chocolate sauce.