Praline Cream Puffs
Small round choux puffs filled with praline cream, topped with caramel-dipped nuts.
Ingredients
Choux pastry
to taste
Praline custard (see page 217)
to taste
Nuts (lightly roasted)
to taste
Caramel (see page 616)
to taste
Egg wash (mentioned in the original steps)
to taste
Instructions
1
Step 1
Line a baking sheet with parchment paper or lightly grease it. Pipe 3/4-inch (2 cm) choux pastry balls. Lightly brush with egg wash.
2
Step 2
Bake at 375°F (190°C) until golden and puffed. Cool on a wire rack.
3
Step 3
Once cooled, pipe praline custard into a small hole in the bottom.
4
Step 4
On a lightly greased baking sheet, place the lightly roasted nuts spaced apart, one per cream puff.
5
Step 5
Dip the tops of the cream puffs into the caramel, then immediately invert onto the nuts, letting the caramel cool and set around the nuts.
6
Step 6
Serve with the nuts facing up in small paper cups.
