Praline Cream Puffs

Enjoy these delicious cream puffs drizzled with pecan sauce – perfect for a dessert.

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  • prep time 30 min
  • total time 1 hr 30 min
  • ingredients 11
  • servings 12
 

Ingredients

Cream Puffs

1
cup water
1/2
cup butter or margarine
1
cup all-purpose flour
1/2
teaspoon salt
4
eggs

Toasted Pecan Sauce

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

Filling

1
quart (4 cups) vanilla or butter pecan ice cream

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. Grease cookie sheets with shortening. In medium saucepan, heat water and 1/2 cup butter to boiling over medium heat. Stir in flour and salt; cook, stirring constantly, until mixture leaves side of pan in smooth ball.
  • 2 Remove from heat. Beat in 1 egg at a time until mixture is smooth and glossy. DO NOT OVERBEAT.
  • 3 Spoon 12 mounds of dough (about 1/4 cup each) 3 inches apart onto cookie sheet.
  • 4 Bake 30 to 35 minutes or until golden brown. Prick puffs with sharp knife to allow steam to escape. Remove from cookie sheets; cool completely.
  • 5 To make sauce, in medium saucepan, melt 1/2 cup butter. Stir in brown sugar and corn syrup. Heat to boiling; boil 1 minute, stirring constantly. Gradually stir in whipping cream; return to boiling. Remove from heat. Stir in pecans. Keep warm.
  • 6 To serve, place each puff on serving plate; slice in half horizontally. Spoon about 1/3 cup ice cream into bottom half of puff. Replace top half of puff; drizzle with sauce.
  • 1 Heat oven to 400°F. Grease cookie sheets with shortening. In medium saucepan, heat water and 1/2 cup butter to boiling over medium heat. Stir in flour and salt; cook, stirring constantly, until mixture leaves side of pan in smooth ball.
  • 2 Remove from heat. Beat in 1 egg at a time until mixture is smooth and glossy. DO NOT OVERBEAT.
  • 3 Spoon 12 mounds of dough (about 1/4 cup each) 3 inches apart onto cookie sheet.
  • 4 Bake 30 to 35 minutes or until golden brown. Prick puffs with sharp knife to allow steam to escape. Remove from cookie sheets; cool completely.
  • 5 To make sauce, in medium saucepan, melt 1/2 cup butter. Stir in brown sugar and corn syrup. Heat to boiling; boil 1 minute, stirring constantly. Gradually stir in whipping cream; return to boiling. Remove from heat. Stir in pecans. Keep warm.
  • 6 To serve, place each puff on serving plate; slice in half horizontally. Spoon about 1/3 cup ice cream into bottom half of puff. Replace top half of puff; drizzle with sauce.

EXPERT TIPS

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Expert Tips

*To toast pecans, bake uncovered in ungreased shallow pan in 350°F oven 6 to 10 minutes, stirring occasionally, until light brown.

Cream puffs may seem like a hard-to-make mystery. Reality check--super easy! No special ingredients or equipment required--just flour, water, butter, salt and eggs along with a spoon and saucepan.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cream Puff
Calories
510
(
Calories from Fat
290),
% Daily Value
Total Fat
32g
32%
(Saturated Fat
16g,
16%
Trans Fat
1g
1%
),
Cholesterol
145mg
145%;
Sodium
290mg
290%;
Total Carbohydrate
49g
49%
(Dietary Fiber
2g
2%
  Sugars
34g
34%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
0%;
Calcium
10%;
Iron
8%;
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.