Coffee And Ice Cream Eclairs
|Vanilla ice cream/Coffee ice cream||1 Quart|
|Light corn syrup||1 Cup (16 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Instant coffee crystals||1 Tablespoon|
|Chopped pecans||1⁄2 Cup (8 tbs)|
Prepare Basic Eclair dough.
Using about 14 cup dough for each eclair, onto greased baking sheet drop dough from spoon 2 inches apart, leaving 6 inches between rows.
Shape each mound into a 4x1-inch rectangle, rounding sides and piling dough on top.
Bake, cool, and split as directed in Basic Eclairs recipe.
Fill bottom halves of eclairs with vanilla or coffee ice cream; place on tops.
Keep in freezer till serving time.
Meanwhile, to make sauce, measure corn syrup into saucepan.
Combine water and coffee crystals; stir in cornstarch.
Stir into syrup in pan.
Cook, stirring constantly, till thickened and bubbly.
Remove from heat; add butter or margarine and vanilla.
Stir till butter melts; stir in pecans.