Position a rack in the lower third of the oven. Preheat the oven to 400°F.

Ingredients:

1/2 cup water
1/2 cup whole milk
1 stick unsalted butter cut into small pieces
1/2 t salt

Bring mixture to a boil over medium heat. Add 1 cup all purpose flour all at once and stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan. Continue to cook and stir the mixture for about 1 minute, to eliminate excess moisture. Transfer to a bowl and let cook for 5 minutes, stirring occasionally. Beat in 1 at a time on low speed with a mixer: 4 eggs. Make sure the paste is smooth before adding the next egg.



Beat the dough until it is smooth and shiny. Scoop the paste into a pastry bag fitted with a 1/2 inch plain tip. Shape the paste into 24 puffs on baking sheet. Bake for 15 min then reduce the heat to 350 and continue to bake until golden brown and firm to the touch 10 to 15 min. Turn off the oven. Poke the bottom of each, turn upside down on the baking sheet and let dry in the oven for 10 minutes. Remove to a rack and let cook to room temperature. Fill pastry bag with chocolate pudding fill the puffs.

Chocolate pudding:

1 1/2 C. sugar
3 heaping T. cocoa
4 egg yolks
2 T. butter
1 1/2 t. vanilla extract
3 heaping T. flour
3 C. evaporated milk

Combine sugar, flour, and cocoa in sauce pan. Add milk, blend well then add slightly beaten egg yolks. Cook over low heat until mixture thickens. Remove from heat. Stir in vanilla and butter. Cool After filling each puff dip top in caramel then add toasted pecans on top.

Caramel:

1/4 cup butter
1/2 cup brown sugar
1/4 cup. whipping cream

Melt butter in saucepan, add brown sugar stir continuously until sugar melts. Add cream cook about 3 minutes. Cool slightly.