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Praline Cream Puffs




Source of Recipe


Pillsbury


Recipe Introduction


Cream puffs are always popular. Our tempting version, filled with ice cream and drizzled with a rich pecan sauce, is sure to be a favorite.




List of Ingredients




CREAM PUFFS

1 cup Pillsbury's BEST@ All Purpose or Unbleached Flour
1 cup water
1/2 cup margarine or butter
1/2 teaspoon salt
4 eggs

TOASTED PECAN SAUCE
1/2 cup margarine or butter
1 1/4 cups firmly packed brown sugar
1/4 cup corn syrup
1/2 cup whipping cream
1 cup chopped pecans, toasted*

FILLING
4 cups vanilla ice cream

Recipe



Heat oven to 400°F. Grease cookie sheets. Lightly spoon flour into measuring cup; level off. In medium saucepan, combine water and 1/2 cup margarine; bring to a boil over medium heat. Stir in flour and salt; cook, stirring constantly 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. DO NOT OVERBEAT. Spoon 12 mounds of dough (about 1/4 cup each) 3 inches apart onto greased cookie sheet.

Bake at 400°F. for 30 to 35 minutes or until golden brown. Prick puffs with sharp knife to allow steam to escape. Remove from cookie sheets; cool completely.

To make sauce, melt 1/2 cup margarine in medium saucepan. 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. Spoon ice cream into bottom half of puff. Replace top half of puff; drizzle with sauce. 12 cream puffs.

TIP: *To toast pecans, spread on cookie sheet. Bake at 375°F. for 5 to 10 minutes or until light golden brown, stirring occasionally. Or spread1/2 cup pecans in thin layer in microwave-safe pan. Microwave on HIGH for 3 to 4 minutes or until light golden brown, stirring frequently. Repeat with remaining 1/2 cup.

MAKING CREAM PUFFS
.. Heat the oven for 10 to 15 minutes to reach the correct baking temperature before beginning to bake puffs. The oven must be hot so the pastry puffs up immediately. Puffs will double in size, turn golden (not brown) and be firm to the touch. Cut a slit in the side of each puff after baking to let the steam escape, dry the inside of the puff and prevent sogginess.

.. To fill and serve the puffs, cool them and slice about 1/3 from top of each shell. Fill them with ice cream and replace the tops.

.. Baked puffs can be frozen for later use.