Cream Puff Hot Fudge ...p104

Spending mother's day at Linda's meant serving up her boys' favorite Nana dessert: Cream Puffs with Hot Fudge!  Believe it or not, I had before never attempted this recipe, doubting that my own cream puffs would puff creating that vacuous hole in the middle that cried to be filled with something delicious (and preferably sweet).  Reproducing it for my Nana herself was even more intimidating.  Almost like Julie cooking one of Julia's recipes for Julia.  Oh my.

That being said, if you follow the recipe, it works!  The flour mixture pulled away from the pan in a glossy ball..........

the eggs were beat in one at a time; although here's where nana's skills came in to play - I had to have Tricia crack the eggs in while I beat as I couldn't do it fast enough....the egg would begin to cook before I could start beating....

and the puffs doubled in size as the hole within expanded!

My only faux pas was not ordering Sanders Hot Fudge weeks before to authenticate mom's recipe exactly.  They were still delicious, but Sanders makes it right. 

Hardy Appetit!

CREAM PUFF HOT FUDGE

1/2 cup butter
1/4 tsp. salt
1 cup flour
4 eggs

1 quart vanilla ice cream
Hot Fudge Sauce (Sanders...yum)
1 cup chopped pecan (opt)

Bring butter, salt and 1 cup water to a boil.  Reduce heat and quickly stir in flour until mixture leaves the sides of pan in a glossy ball.  Remove from heat and add 1 eggs at a time, beating after each one.  Drop batter into 12 mounds 2" apart.  Bake at 400° for 10 min.  Lower heat to 350° and bake 25 min. more or until puffs are doubled in size.  Cool on wire rack. 

To serve:  Cut off tops, fill with ice cream, replace tops and pour on sauce.  Top with pecans.