Best Cream Puffs Praline Recipes

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PRALINE ICE-CREAM PUFFS



Praline Ice-Cream Puffs image

Here's a great do-ahead dessert that's sure to please the kids as well as the adults!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h28m

Yield 12

Number Of Ingredients 7

1 cup water
1/2 cup butter or margarine
1 cup Gold Medal™ all-purpose flour
4 eggs
3 pints vanilla ice cream (12 scoops)
1 jar (12.5 ounces) caramel topping
1 cup chopped pecans

Steps:

  • Heat oven to 400°F.
  • Heat water and butter to rolling boil in 2 1/2-quart saucepan. Stir in flour; reduce heat to low. Stir vigorously about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continute beating until smooth. Drop dough by scant 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet.
  • Bake 35 to 40 minutes or until puffed and golden. Cool away from draft, about 30 minutes. Cut off top third of each puff and pull out any strands of soft dough.
  • Fill puffs with ice cream; replace tops. Cover and freeze until serving. Drizzle with caramel topping. Sprinkle with pecans. Store covered in freezer.

Nutrition Facts : Calories 415, Carbohydrate 44 g, Cholesterol 100 mg, Fiber 1 g, Protein 7 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 340 mg

CREAM PUFFS PRALINE



Cream Puffs Praline image

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. Simply delicious!!

Provided by Chef mariajane

Categories     Breads

Time 55m

Yield 10 serving(s)

Number Of Ingredients 15

1/2 cup butter
8 ounces water
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
3/4 cup pecan halves
1/4 cup granulated sugar
1 tablespoon butter or 1 tablespoon margarine
1/4 teaspoon vanilla
3 cups vanilla ice cream
3/4 cup granulated sugar
3/4 cup packed brown sugar
1/2 cup half-and-half or 1/2 cup light cream
3 tablespoons butter or 3 tablespoons margarine
1/2 cup chopped toasted pecans

Steps:

  • CREAM PUFFS: Place butter in a medium saucepan. Add water and salt. Bring to boiling, stirring until butter melts. Add flour all at once, stirring vigorously. Cook and stir till mixture forms a ball that doesn't separate.
  • Remove from heat; cool 10 minutes. Add eggs, one at a time, to flour mixture, beating with a wooden spoon after each addition for about 1 minute, or till smooth.
  • Scoop up some dough with a tablespoon. use another spoon to push off the dough in a mound onto a lightly greased baking sheet. Leave 3-inches between the puffs for expansion. Bake in preheated 400F oven for about 30 minutes. or until 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; cool 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 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. Cool 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.

Nutrition Facts : Calories 528.4, Fat 31.3, SaturatedFat 14, Cholesterol 144.7, Sodium 230.9, Carbohydrate 58.3, Fiber 1.9, Sugar 45.8, Protein 7

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