If your family loves dessert, occasionally it’s nice to surprise your loved ones with a new one. Most families like to stick with tried-and-true favorites and may not be too keen on diverting from the standbys they know and love. This recipe for Praline Cream Puffs, however, might be a good one to try because it offers a little bit of the old and new.
Cream Puffs have been a favorite around our house since my husband and I were first married, and it continued on long after our youngest child left the nest.
When I was growing up, I made them all the time. Back then, I put custard in the middle and dusted them with powdered sugar. This recipe recommends filling them with your favorite ice cream and pouring a praline mixture over the top. This gives the cream puff of yesteryear a whole different taste.
If you’re looking for an elegant dessert for special occasions, this one is a good choice. You can make the cream puffs up ahead of time and put them together when you’re ready to serve. Whether they’re filled with custard or ice cream, this rich dessert may become a family favorite for you, too!
PUFFS
1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
4 cups (1 quart) vanilla ice cream or your favorite flavor
SAUCE
1/2 cup firmly packed brown sugar
1/2 cup light corn syrup
1/4 cup butter
1/2 cup chopped pecans
1 teaspoon vanilla
Heat oven to 400 degrees. In 2-quart saucepan, combine water, butter and salt. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (4 to 5 minutes). Add flour; stir vigorously until mixture leaves sides of pan and forms a ball (1 minute). Cool slightly (2 to 3 minutes). Add eggs, one at a time, beating after each addition until batter is smooth. Drop 1/4 cup batter onto cookie sheets to form 12 cream puffs. Bake for 30 to 35 minutes or until puffed and lightly browned.
Meanwhile, in 1-quart saucepan, combine sugar, syrup and butter. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (4 to 5 minutes). Boil 1 minute. Remove from heat; stir in pecans and vanilla. To assemble dessert, slice off top of each cooled cream puff, fill with 1/3 cup ice cream; replace top. Pour warm sauce over cream puff. Makes 12 servings.
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