FOR PASTRIES:
Heat water and margarine to rolling boil. Mix in flour; stir vigorously over low heat until mixture forms a ball (about one minute). Remove from heat and cool for 10 minutes. Beat in eggs all at once. Continue beating until smooth. Drop dough by scant 1/4 cupfuls three inches apart on ungreased cookie sheet. Bake at 400 degrees until puffed and golden, 35–40 minutes. Cool away from drafts. Cut off tops. Pull out any filaments of soft dough. Fill puffs with ice cream. Replace tops. Drizzle with Chocolate Fudge Sauce or if filling with pudding, drizzle with Chocolate Icing.
Chocolate Fudge Sauce:
Heat chocolate, sugar and water over low heat, stirring constantly until chocolate and sugar are melted. Remove from heat. Stir in half and half. Drizzle over ice-cream-filled cream puffs.
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