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Category: Desserts
Prep Time: Cook Time: Total Time:
Cream Puffs:
1 cup water
1/2 cup butter
1 cup flour
1/2 tsp salt
4 eggs
Toasted Pecan Sauce:
1/2 cup butter
1 1/4 cups firmly packed brown sugar
1/4 cup light corn syrup
1/2 cup whipping cream
1 cup chopped pecans, toasted*
Filling:
2 cartons (28 fl. oz) vanilla or butter pecan ice cream, softened
Heat oven to 425. Grease cookie sheets. In medium saucepan, combine water and 1/2 cup butter; bring to a boil over medium heat. Stir in flour and salt; cook, stirring vigorously until mixture leaves sides of pan in smooth ball. Remove from heat.
Add eggs 1 at a time, beating vigorously after each addition until mixture is smooth and glossy. Spoon 12 mounds of dough (about 1/4 cup each) 3 inches apart onto greased cookie sheet. Bake at 425. for 30 to 40 minutes or until golden brown. Prick puffs with sharp knife to allow steam to escape. Remove from cookie sheets; cool 1 hour or until completely cooled.
In medium saucepan, melt 1/2 cup butter; stir in brown sugar and corn syrup. Bring to a boil; boil 1 minute, stirring constantly. Gradually stir in whipping cream; return to a boil. Remove from heat. Stir in toasted pecans. Keep warm.
To serve, place each puff on serving plate; slice in half horizontally. Place 1 scoop (1/3 cup) ice cream into bottom half of puff. Replace top; drizzle with 3 tbsp pecan sauce.
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PRALINE CREAM PUFFS
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Category: Desserts
Prep Time: Cook Time: Total Time:
Cream Puffs:
1 cup water
1/2 cup butter
1 cup flour
1/2 tsp salt
4 eggs
Toasted Pecan Sauce:
1/2 cup butter
1 1/4 cups firmly packed brown sugar
1/4 cup light corn syrup
1/2 cup whipping cream
1 cup chopped pecans, toasted*
Filling:
2 cartons (28 fl. oz) vanilla or butter pecan ice cream, softened
Heat oven to 425. Grease cookie sheets. In medium saucepan, combine water and 1/2 cup butter; bring to a boil over medium heat. Stir in flour and salt; cook, stirring vigorously until mixture leaves sides of pan in smooth ball. Remove from heat.
Add eggs 1 at a time, beating vigorously after each addition until mixture is smooth and glossy. Spoon 12 mounds of dough (about 1/4 cup each) 3 inches apart onto greased cookie sheet. Bake at 425. for 30 to 40 minutes or until golden brown. Prick puffs with sharp knife to allow steam to escape. Remove from cookie sheets; cool 1 hour or until completely cooled.
In medium saucepan, melt 1/2 cup butter; stir in brown sugar and corn syrup. Bring to a boil; boil 1 minute, stirring constantly. Gradually stir in whipping cream; return to a boil. Remove from heat. Stir in toasted pecans. Keep warm.
To serve, place each puff on serving plate; slice in half horizontally. Place 1 scoop (1/3 cup) ice cream into bottom half of puff. Replace top; drizzle with 3 tbsp pecan sauce.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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