Another Recipe Kitchen Tested by the Party Saviors

Praline Carmel Ice Cream Puffs

CATEGORY: Dessert - Frozen

It's cold, it's sweet, it's salty, it's crunchy...A perfect dessert combination!
PREP TIME: 30 minutes
COOK TIME:  40 minutes
  • 1 cup pecans (3 1/2 ounces), coarsely chopped
  • 1 teaspoons salt
  • 1 cup sugar

  • 1/2 cup (1 stick) butter
  • 1 cup water
  • 1 cup flour
  • 4 eggs
Filling and Topping
  • Vanilla Ice Cream
  • Carmel Sauce
  1. Praline: Stir together pecans and salt in a small bowl; set aside. Put a large sheet of foil on a work surface.  Cook sugar in a heavy skillet over medium-low heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally, until sugar melts into a golden caramel. Add salted pecans, stirring until coated well, then spread on foil and cool completely, about 15 minutes. Peel praline off foil and finely chop with a large heavy knife; set aside.
  2. Puffs: Line a large cookie sheet with parchment paper.  Set oven temperature to 400°F.  Crack eggs into a small bowl, set aside.  Bring butter and water to a rolling boil.  Reduce heat to low, and quickly add flour and stir for 1 minute or until flour is absorbed.  Add, all at once, the eggs and stir vigoursly until mixture is smooth.  Drop mixture (approximately 1/4 cup) onto the cookie sheet spacing each drop 3-inches apart.  Cook for 30 minutes or until puffs are golden brown and dry.  Let cool.  Once cool, cut off the top third of the puff and scoop out all of the soft interior on both the top and bottom.   Store in an airtight container if not using that day.  These can even be frozen for up to 1 month.
  3. Assemble Puffs: Place one scope of vanilla ice cream in each puff, top with praline mixture, top with the puff's top, sprinkle on more praline and drizzle carmel over entire puff.