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1/2 cup water
1/4 cup butter (or margarine)
1/2 cup all-purpose flour
1/4 tsp salt
2 eggs
*
Vanilla ice cream
Caramel ice cream topping (warm)
Chopped pecans
Heat oven to 425 degrees (F). Grease cookie sheet. In medium saucepan, combine water and 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.
Add eggs one at a time, beating vigorously after each addition until mixture is smooth and glossy. Spoon 6 mounds of dough (about 1/4 cup each) 3 inches apart onto greased cookie sheet.
Bake at 425 degrees for 30 to 40 minutes or until golden brown. Remove from oven; prick puffs with a sharp knife to allow steam to escape. Remove from cookie sheet; cool for one hour or until completely cooled.
Split cream puffs. When completely cool, fill with vanilla ice cream. Drizzle with warm caramel ice cream topping; sprinkle with chopped pecans.
Yield: 6 cream puffs
1/4 cup butter (or margarine)
1/2 cup all-purpose flour
1/4 tsp salt
2 eggs
*
Vanilla ice cream
Caramel ice cream topping (warm)
Chopped pecans
Heat oven to 425 degrees (F). Grease cookie sheet. In medium saucepan, combine water and 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.
Add eggs one at a time, beating vigorously after each addition until mixture is smooth and glossy. Spoon 6 mounds of dough (about 1/4 cup each) 3 inches apart onto greased cookie sheet.
Bake at 425 degrees for 30 to 40 minutes or until golden brown. Remove from oven; prick puffs with a sharp knife to allow steam to escape. Remove from cookie sheet; cool for one hour or until completely cooled.
Split cream puffs. When completely cool, fill with vanilla ice cream. Drizzle with warm caramel ice cream topping; sprinkle with chopped pecans.
Yield: 6 cream puffs
