With the rack in the middle position, preheat the oven to 200 °C (400 °F). Line a baking sheet with parchment paper.
In a saucepan, bring the water and butter to a boil with the sugar and salt. Remove from the heat. Add the flour, all at once, and stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the walls.
Place the pan over low heat and cook, stirring the dough, for about 2 minutes.
Remove from the heat and let cool for a few minutes. Add the eggs, one at a time, beating vigorously with an electric mixer or wooden spoon, after each addition, until smooth.
With a pastry bag fitted with a 1-cm (1/2-inch) plain tip and filled with choux pastry, form small balls, with about 30 ml (2 tablespoons) of dough each, on the baking sheet. Lightly brush with the beaten egg.
Bake in the middle of the oven until the choux are golden brown, about 30 minutes. Turn the oven off and let dry for about 15 minutes with the door ajar. Let cool.
Sugar fudge Sauce
In a saucepan, combine the brown sugar and cornstarch. Add the cream and bring to a boil, stirring constantly with a whisk. Simmer for 1 minute. Stir in the vanilla.
Just before serving, cut the shell of the choux and fill with a scoop of ice cream. Close and cover with hot sugar fudge sauce.
You can freeze the baked choux. To thaw, place them in the oven at 180 ° C (350 ° F) for a few minutes.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.