In a medium saucepan, heat water, butter and salt to a rolling boil; beat in flour over low heat until mixture forms a ball (about 1 min.). Remove from heat; cool 5 min. Beat in eggs, one at a time, until smooth. Drop dough by rounded tablespoonfuls 2" apart on a parchment-lined baking sheet. Bake in a preheated 400° oven until puffed and golden-brown (35-40 min.). Remove from cookie sheet; cool completely on a wire rack. Slice off top 1/3 of each puff; remove soft dough from inside of both pieces. Fill bottom of each puff with ice cream; cover with top. Drizzle filled puffs with hot fudge; sprinkle with pecans.

SALTY CARAMEL ICE CREAM: Very lightly brush the bottom of a jelly-roll pan with vegetable oil; set aside. Spread 1/2 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 the liquefied sugar from the bottom and edges of the pan toward the center, stirring until dissolved; continue cooking, stirring occasionally, until sugar caramelizes and turns deep golden-brown (it won't take long). Quickly sprinkle 3/4 tsp. sea salt over caramel without stirring; immediately pour caramel onto the prepared jelly-roll pan, tilting pan to form a layer as thin as possible. Set aside to harden and cool; break into 1/2" pieces. Stir into 1 pt. softened vanilla ice cream; return to freezer until firm.