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Praline Cream Puffs Recipe

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This recipe for Praline Cream Puffs, by , is from Andrea & John's Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gina Filippelli
Added: Sunday, April 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
CREAM PUFFS
1/2 cup butter
1 cup water
1/8 tsp. salt
1 cup flour
4 eggs

FILLING
vanilla ice cream

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

Directions:
Directions:
CREAM PUFFS-Preheat oven to 375. Bring butter, water & salt to a boil over medium-high heat. Add flour all at once. Stir until mixture comes together & looks like mashed potatoes. Remove from heat. Add eggs 1 at a time, beating well with a wire whisk after each addition. Beat until smooth & pasty. Drop by heaping teaspoons onto greased baking sheet, making 8 mounds. Bake for 45 min., or until puffed & golden. Remove from oven. Working quickly, with a small sharp knife make a 1/2 inch slit in the side of each puff. Bake 10-15 min. longer to let the steam escape from inside the puffs. Let cool on wire rack.
TOASTED PECAN SAUCE-Melt butter in medium pan. Stir in brown sugar & corn syrup. Bring to a boil; boil 1 min., stirring constantly. Gradually stir in whipping cream; return to a boil. Remove from heat. Stir in toasted pecans. Keep warm.
TO SERVE- split puff in half. Scoop vanilla ice cream on bottom half. Place top half on & drizzle with sauce.

Number Of Servings:
Number Of Servings:
8

 

 

 

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