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Cream Puffs Praline

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Source: Cooking at a Glance - Pies & Pastries

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Active Time:  25 Minutes
Total Time:  1 Hour 5 Minutes
Yield:  Makes 10 servings

These cream puffs can be filled with ice cream and stored in the freezer a day or two in advance, making them an excellent choice for entertaining. To serve, just spoon the warm sauce over the frozen puffs.

RECIPE INGREDIENTS

Cream Puff Pastry

For Pecans:

3/4 cup pecan halves

1/4 cup granulated sugar

1 tablespoon margarine or butter

1/4 teaspoon vanilla

3 cups vanilla ice cream

For Sauce:

3/4 cup granulated sugar

3/4 cup packed brown sugar

1/2 cup half and half or light cream

3 tablespoons margarine or butter

1/2 cup chopped toasted pecans

Other necessary recipes:
Cream Puff Pastry

Cream Puffs Praline Recipe at Cooking.com

DIRECTIONS

Prepare cream puff pastry as directed. Drop dough by heaping tablespoonfuls into 10 mounds, 3 inches apart, onto a lightly greased baking sheet. Bake in a preheated 400 degrees F oven about 30 minutes, or till golden brown. Remove puffs from pan. Cool on a rack.

FOR PECAN:
Line a baking pan with foil. Grease foil with a little margarine or butter; set aside. In a heavy skillet combine pecan halves, sugar, margarine or butter, and vanilla. Cook over medium-high heat, shaking skillet occasionally, till sugar begins to melt. (Do not stir.) Reduce heat to low; cook till sugar is melted and golden brown, stirring frequently. Remove from heat. Pour into the prepared baking pan. Cool completely. Break into small pieces. Place ice cream in a chilled mixing bowl. Use a wooden spoon to stir ice cream to soften slightly. Stir in glazed pecans. Cover and freeze.

FOR SAUCE:
In a heavy saucepan combine granulated sugar, brown sugar, half-and-half or light cream, and margarine or butter. Cook over medium-high heat till boiling, stirring constantly. Reduce heat. Cook and stir for 5 minutes more, or till slightly thickened. Stir in pecans. Keep warm.

TO ASSEMBLE:
Cut off the top fourth of each cream puff. Remove any soft dough from inside. Spoon about 1/3 cup of the ice cream mixture into each cream puff. Replace tops. Drizzle each cream puff with warm pecan sauce.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Makes 10 servings

Calories:

525

Fat. Total:

31g

Fiber:

Carbohydrates, Total:

57g

Sodium:

129mg

% Cal. from Fat:

53%

Cholesterol:

144mg

Protein:

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