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