Decadent Cream Puffs with Praline Sauce and Toasted Pecans

This "Decadent Cream Puffs with Praline Sauce and Toasted Pecans" is a dessert recipe that is absolutely out of this world, this delicious cream puff recipe is great for holiday dessert tables, sure to pleas the whole family. Your mouth will start watering when you take a look at this delicious recipe.

It may be tempting to use a stand mixer for the cream puff batter, but it pays to mix the batter by hand, as you'll need to see when the mixture is smooth and shiny, which will prevent overmixing. The ingredients you will need for this delicious dessert recipe include butter, all purpose flour, table salt, eggs, vegetable cooking spray, butter pecan ice cream, praline sauce and coarsely chopped toasted pecans. To start preheat your oven to 400 degrees Fahrenheit. Bring some water to a boil in a large saucepan over medium high heat, then reduce the heat to low, and add the butter, stirring until melted. Stir in the flour and salt, beating vigorously with a wooden spoon for approximately one minute or until mixture leaves sides of saucepan. Remove from heat, and cool for about five minutes. Add the eggs, 1 at a time, beating with a wooden spoon until the mixutre is smooth. Drop by rounded cupfuls, two inches apart, onto a lightly greased by using vegetable cooking spray, on a parchment paper lined baking sheet. Bake at 400� degrees Fahrenheit for 30 to 35 minutes or until puffed and golden brown. Remove from oven, poke a small hole into side of each cream puff to allow steam to escape. Cool completely on baking sheet on a wire rack for approximately 30 minutes.

Adding pecans to a recipe are a great way to add some healthy benefits to a dessert recipe. Pecans not only give a bit of bite to the dessert recipe they are also a rich source of dietary fiber, manganese, magnesium, phosphorus , zinc and thiamin. Pecans are also a good source of protein, iron and B vitamins, with a fat content is made up mainly of the monounsaturated fat, oleic acid and the polyunsaturated fat, linoleic acid.

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