It may be tempting to use a stand mixer for the cream puff batter, but it pays to mix by hand. You need to see when the mixture is smooth and shiny, which will prevent overmixing. Top with Praline Sauce.

Ingredients

• 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
• Praline Sauce
• 1 cup coarsely chopped toasted pecans

Preparation

1. Preheat oven to 400°. 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.
2. 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.
3. Bake at 400° 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).
4. 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 tablespoons . Praline Sauce over each puff; sprinkle with toasted pecans. Serve immediately with remaining sauce.