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Ice Cream Puffs with Praline Sauce


Cream Puffs

  • 1 cup water
  • 1/2 cup butter
  • 1/4 teaspoon salt
  • 1 cup flour
  • 4 eggs
  • 4 cups (1 quart) vanilla ice cream

Praline Sauce

  • 1/2 cup brown sugar, packed
  • 1/2 cup corn syrup
  • 1/4 cup butter
  • 1/2 cup chopped pecans
  • 1 teaspoon vanilla extract

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  1. Heat oven to 400 degrees F.
  2. Cream Puffs: In 2-quart saucepan combine water, butter and salt. Cook until mixture comes to a full boil, about 4 to 5 minutes.
  3. Add flour until mixture leaves sides of pan and forms a ball, about 1 minute.
  4. Cool for 2 to 3 minutes.
  5. Add eggs, beating each until smooth.
  6. Drop 1/4 cup batter onto cookie sheet to form 12 cream puffs.
  7. Bake for 30 to 35 minutes until puffed, light brown.
  8. Praline Sauce: Meanwhile, in a 1-quart pan combine sugar, syrup and butter. Cook over medium heat until mixture comes to a full boil.
  9. Remove from heat; stir in pecans and vanilla extract.
  10. To Assemble: Slice off top of cream puffs; fill with 1/3 cup ice cream and replace top; pour warm sauce over puff.

Serves 12.