Profiteroles With Chocolate Sauce

SAUCE: Combine the cream and butter in a small, heavy-bottomed saucepan over medium heat. Heat the mixture until bubbles appear around the sides of the pot, but do not allow the cream to boil. Mix in the chocolate and vanilla; remove from the heat and stir until the chocolate melt and the sauce is smooth. May be served warm or chilled. PROFITEROLES: Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper. To make the pate a choux: in a heavy-bottomed saucepan, bring the water, butter, sugar, and salt to a gentle boil over medium-high heat, stirring to melt the butter completely. Add all the flour and baking powder at once and continue to stir until all the flour is incorporated and the dough becomes a mass that pulls away from the sides of the pot. Remove form heat and scrape the dough into a mixing bowl. Beat the dough on medium sleet to cool it off a bit. Add the eggs 1 at a time. When all eggs have been incorporated, the dough should be a thick, smooth, glossy paste. Form 24 golf ball size mounds on the lined baking sheet about 2" apart, keeping the mounds as high and round as possible. Place the pans in the oven and bake for 10 minutes. Reduce the heat to 350 degrees and cook for 25 more minutes. Do not open the oven door until the puffs are firm to the touch, golden-brown, and well-risen. Allow the shells to cool before filling. Using a serrated knife, slice the pastry puffs almost in half. Fill, then top with the chocolate sauce.