Decadent Cream Puffs with Praline Sauce and Toasted Pecans

By LRay

Southern Living, November 2015, page 111.

Ingredients

• 1/2 cup butter
• 1 cup all-purpose flour
• 1/8 teaspoon table salt
• 4 large eggs
• Vegetable cooking spray
• PARCHMENT PAPER
• 4 cups butter-pecan ice cream
• Praline Sauce (See Below)
• 1 cup coarsely chopped toasted pecans
• Praline Sauce
• 1 cup firmly packed light brown sugar
• 1/2 cup half-and-half
• 1/2 cup butter
• Pinch of salt
• 1 teaspoon vanilla extract

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 1

Preparation

1. Preheat oven to 400°. Bring 1 cup water to a boil in a large saucepan over medium-high heat. Reduce heat to low, and add butter, stirring until melted.

2. Stir in flour and salt, beating vigorously with a wooden spoon 1 minute or until mixture leaves sides of saucepan. Remove from heat, and cool 5 minutes. Add eggs, 1 at a time, beating with wooden spoon until smooth. Drop by rounded 1/4-cupfuls, 2 inches apart, onto a lightly greased (with cooking spray) parchment paper-lined baking sheet.

3. Bake at 400° for 30 to 35 minutes or until puffed and golden brown. Remove from oven, and, using a wooden pick, poke a small hole into side of each cream puff to allow steam to escape. Cool completely on baking sheet on a wire rack (about 30 minutes).

4. Cut each cream puff in half horizontally; remove and discard any soft dough inside. Spoon 1/2 cup ice cream onto each bottom half; top cream puffs with remaining halves. Spoon 3 Tbsp. Praline Sauce over each puff; sprinkle with toasted pecans. Serve immediately with remaining sauce.

Praline Sauce
Preparation
Bring brown sugar, half-and-half, butter, and a pinch of salt to a boil in a small saucepan over medium heat, stirring constantly. Cook, stirring constantly, 1 minute. Remove from heat, and stir in vanilla. Let stand 10 minutes. Serve warm.