Preheat the oven to 425 degrees F.
Heat the milk
, butter, and salt over medium heat until scalded. When the butter is melted, add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms a dough. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor
fitted with the steel blade. Add the eggs and pulse
until the eggs
are incorporated into the dough
and the mixture is thick.
Spoon the mixture into a pastry bag
fitted with a large plain round tip. Pipe in mounds 1 1/2 inches wide and 1-inch high onto a baking sheet lined with parchment paper. You should have about 18 puffs. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Bake for 20 minutes, or until lightly browned, then turn off the oven and allow them to sit for another 10 minutes, until they sound hollow when tapped on the bottom. Make a small slit in the side of each puff to allow the steam to escape. Set aside to cool.
For the chocolate sauce, place the cream and chocolate chips
in a bowl set over simmering water and stir just until the chocolate melts. Add the honey and coffee
and stir until smooth. Set aside.
For serving, cut each profiterole
in half crosswise, fill with a small scoop of ice cream
, replace the top, and drizzle
with slightly warm chocolate sauce