1. Preheat oven to 400°.
2. In a medium saucepan, bring water, butter and salt to a rolling boil.
3. Beat in flour over low heat until mixture forms a ball (about 1 min.).
4. Remove pan from heat; cool for 5 min.
5. Beat in eggs one at a time until smooth.
6. Drop rounded tablespoonfuls of dough 2" apart on a parchment-lined baking sheet; bake in preheated oven until dough is puffed and golden-brown (35-40 min.).
7. Remove puffs from cookie sheet; transfer to a wire rack to cool completely.
8. Slice off the top ⅓ of each puff; remove soft dough from the inside of both halves.
9. Fill bottom half of each puff with ice cream; cover with top half of puff.
10. Drizzle filled puffs with hot fudge and sprinkle with pecans; serve immediately.

SALTY CARAMEL ICE CREAM: Very lightly brush the bottom of a jelly-roll pan with vegetable oil; set aside. Spread ½ cup sugar in an even layer in the bottom of a heavy-bottomed saucepan; heat over medium heat until edges begin to melt. Carefully stir liquefied sugar from the bottom and edges of the pan toward the center, stirring until dissolved. Continue cooking, stirring occasionally, until sugar is caramelized and deep golden-brown (it won't take long). Without stirring, quickly sprinkle ¾ tsp. sea salt over caramel; immediately pour caramel onto the prepared jelly-roll pan, tilting the pan to ensure the layer is as thin as possible. Set caramel aside to harden and cool. Break caramel into ½" pieces; stir into 1 pt. softened vanilla ice cream. Return to freezer until firm.