Cream Puffs Praline

  • Active Time 25m
  • Total Time 1h 5m

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.


  • 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

Companion recipe: Cream Puff Pastry


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.


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.


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.


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.

RecID 2344

nutrition information per serving

525 calories; 31g total fat; 144mg cholesterol; 129mg sodium; 57g carbohydrates; 1g fiber; 7g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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