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Ingredientes
- 1 cup water
- 1/2 cup butter (or margarine)
- 1 cup all-purpose flour
- 1/2 tsp salt
- 4 eggs
- Vanilla ice cream
- Caramel ice cream topping (warm)
- Chopped pecans
Direcciones
- 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 12 mounds of dough (about 1/4 cup each) 3 inches apart onto greased cookie sheet.
- Bake at 425 degrees F 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.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 65g | |
| Recipe makes 12 servings | |
| Calories 150 | |
| Calories from Fat 93 | 62% |
| Total Fat 10.49g | 13% |
| Saturated Fat 6.08g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 87mg | 29% |
| Sodium 182mg | 8% |
| Potassium 55mg | 2% |
| Total Carbs 10.67g | 3% |
| Dietary Fiber 0.4g | 1% |
| Sugars 2.48g | 2% |
| Protein 3.39g | 5% |
Evaluaciones
08 de Diciembre de 2011
These were fairly easy to make and turned out great! Thanks for sharing :DYo he cocinado/probado esta receta
