Decadent Cream Puffs With Praline Sauce And Toasted Pecans
- 1/2 cup butter
- 1 cup all-purpose flour
- 1/8 teaspoon table salt
- 4 large eggs
- Vegetable cooking spray
- Parchment paper
- 4 cups butter-pecan ice cream
- 1 cup coarsely chopped toasted pecans
- Preheat oven to 400u0b0. Bring 1 cup water to a boil in a large saucepan over medium-high heat. Reduce heat to low, and add butter, stirring until melted.
- Stir in flour and salt, beating vigorously with a wooden spoon 1 minute or until mixture leaves sides of saucepan. Remove from heat, and cool 5 minutes. Add eggs, 1 at a time, beating with wooden spoon until smooth. Drop by rounded 1/4-cupfuls, 2 inches apart, onto a lightly greased (with cooking spray) parchment paper-lined baking sheet.
- Bake at 400u0b0 for 30 to 35 minutes or until puffed and golden brown. Remove from oven, and, using a wooden pick, poke a small hole into side of each cream puff to allow steam to escape. Cool completely on baking sheet on a wire rack (about 30 minutes).
- Cut each cream puff in half horizontally; remove and discard any soft dough inside. Spoon 1/2 cup ice cream onto each bottom half; top cream puffs with remaining halves. Spoon 3 Tbsp. Praline Sauce over each puff; sprinkle with toasted pecans. Serve immediately with remaining sauce.
butter, flour, salt, eggs, vegetable cooking spray, paper, butterpecan ice cream, pecans
Taken from www.myrecipes.com/recipe/decadent-cream-puffs-praline-sauce-toasted-pecans (may not work)