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

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Ingredients

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