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Cream Puff: Cream Puffs Praline

Source of Recipe

Cooking at a Glance - Pies & Pasteries


List of Ingredients

cream puff pastry

PECANS:
3/4 cup pecan halves
1/4 cup sugar
1 tablespoon butter
1/4 teaspoon vanilla
3 cups vanilla ice cream

SAUCE:
3/4 cup sugar
3/4 cup packed brown sugar
1/2 cup half and half
3 tablespoons butter
1/2 cup chopped toasted pecans


Recipe

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 400ºF 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.