Coffee Ice Cream Eclairs
|Ice cream||1 Quart (Vanilla Or Coffee)|
|Light corn syrup||1 Cup (16 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Instant coffee powder||1 Tablespoon|
|Chopped pecans||1⁄2 Cup (8 tbs), chopped|
Prepare Basic Eclair dough.
Using about 1/4 cup dough for each eclair, drop from spoon onto greased baking sheet 2 inches apart, leaving 6 inches between rows.
Shape each mound into a 4x1-inch rectangle, rounding sides and piling dough on top.
Bake and cool as directed.
Fill bottom halves of eclairs with vanilla or coffee ice cream; replace tops.
Keep in freezer till serving time.
Meanwhile, to make sauce, measure corn syrup into saucepan.
Combine water and coffee powder; blend in cornstarch.
Stir into syrup in pan.
Cook and stir till thickened and bubbly.
Remove from heat; add butter and vanilla.
Stir till butter melts; stir in pecans.