Heat oven to 400 F. heat water and 1/2 cup butter to rolling boil. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat. Beat in eggs, all at one time; continue beating until smooth. Drop dough by rounded teaspoonfuls onto greased baking sheet. Bake 25 to 30 minutes.
In top of double boiler, combine frosting mix (dry), corn syrup and 3 TBL of butter. Slowly stir in milk, Heat over boiling water5 minutes, stirring occasionally. Cool to room temperature.
To assemble crown soften ice cream. In a 10 inch tube pan with removable bottom, place a layer of creme puffs. Spread with 1 qt ice cream. Repeat layers of puffs, ice cream and puffs. Drizzle 1/2 cup sauce over top freeze 8 hrs or until firm.
Remove from freezer 15 minutes before serving. Loosen around edge with spatula and push bottom up and out of pan. With 2 broad spatulas lift crown from bottom of pan to serving plate. Serve with remaining sauce.