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Ingredients:
Cream Puffs:
1
cup water
1/2
cup butter or margarine
1
cup all-purpose flour
1/2
teaspoon salt
4
eggs
Toasted Pecan Sauce:
1/2
cup butter or margarine
1 1/4
cups firmly packed brown sugar
1/4
cup light corn syrup
1/2
cup whipping cream
1
cup chopped pecans, toasted*
Filling:
2
cartons (28 fl. oz.) Häagen-Dazs® Vanilla or Butter Pecan Ice Cream**
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Preparation:
1. Heat oven to 425°F. Grease cookie sheets. In medium saucepan, combine water and 1/2 cup butter; bring to a boil over medium heat. Stir in flour and salt; cook, stirring vigorously until mixture leaves sides of pan in smooth ball. Remove from heat.
2. Add eggs 1 at a time, beating vigorously after each addition until mixture is smooth and glossy.*** Spoon 12 mounds of dough (about 1/4 cup each) 3 inches apart onto greased cookie sheet.
3. Bake at 425°F. for 30 to 40 minutes or until golden brown. Prick puffs with sharp knife to allow steam to escape. Remove from cookie sheets; cool 1 hour or until completely cooled.
4. In medium saucepan, melt 1/2 cup butter; stir in brown sugar and corn syrup. Bring to a boil; boil 1 minute, stirring constantly. Gradually stir in whipping cream; return to a boil. Remove from heat. Stir in toasted pecans. Keep warm.
5. To serve, place each puff on serving plate; slice in half horizontally. Place 1 scoop (1/3 cup) ice cream into bottom half of puff. Replace top; drizzle with 3 tablespoons pecan sauce.
12 servings
TIPS:
* To toast pecans, spread on cookie sheet. Bake at 375°F. for 5 to 10 minutes or until light golden brown, stirring occasionally.
** To soften ice cream, place containers in the refrigerator for 15 to 20 minutes OR until easy to scoop.
*** An electric mixer at medium speed can be used to beat in eggs. Beat for 1 minute after each addition until smooth and glossy. DO NOT OVERBEAT.
view nutrition facts
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