RECIPE FOR CARAMEL CORN PUFFS RECIPES

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HOW TO MAKE A CROQUEMBOUCHE (CREAM PUFF …



How To Make A Croquembouche (Cream Puff … image

Here's what you need: milk, vanilla beans, egg yolks, sugar, cornstarch, butter, water, butter, salt, sugar, flour, eggs, egg wash, sugar, dark corn syrup, water, heavy cream

Provided by Jody Tixier

Yield 30 servings

Number Of Ingredients 17

6 cups milk
2 vanilla beans, scraped
18 egg yolks
2 ¼ cups sugar
¾ cup cornstarch
3 tablespoons butter
4 cups water
4 sticks butter
2 teaspoons salt
6 tablespoons sugar
4 cups flour
12 eggs
egg wash
2 cups sugar
2 tablespoons dark corn syrup
⅔ cup water
⅔ cup heavy cream

Steps:

  • In a pot, heat the milk and vanilla bean pod and seeds over medium heat, bringing it to a boil. Once it begins to boil, turn off the heat and let steep for 15 minutes.
  • Using a hand mixer, beat the egg yolks and sugar until light and fluffy, about 2 minutes.
  • Add the cornstarch and mix until fully incorporated.
  • Remove the vanilla bean pod from the milk. Add ½ cup (120 ml) of the milk to the egg yolk mixture and mix until well combined. Add the remaining milk mixture and beat until fully incorporated.
  • Over medium heat, whisk the mixture constantly until thickened, about 7-10 minutes.
  • Remove from the heat and add the butter, whisking to combine.
  • Strain the custard into a bowl to ensure a creamy custard (optional). Cover the custard with plastic wrap, making sure that the plastic touches the custard, and chill for at least 2 hour.
  • Preheat oven to 425˚F (220˚C).
  • In a large pot, bring the water, butter, salt, and sugar to a boil over high heat.
  • Once the water begins to boil, remove the pot from the heat and immediately add the flour, stirring constantly with a wooden spoon until the liquid is absorbed and the mixture begins to form a ball.
  • Return the pot to the heat and cook for another 30 seconds to remove excess moisture. Remove the pot from the heat.
  • Working quickly, add the eggs, one at a time, stirring until fully incorporated. Continue stirring until the dough starts to pull away from the sides of the pan and is thick and glossy. Alternatively, you can use a stand mixer with the paddle attachment.
  • Using a piping bag with a standard round tip, fill the bag with the batter.
  • Place 1-inch (2 cm) dollops on a parchment paper-lined baking sheet, spaced at least 1-inch (2 cm) apart.
  • Use a wet fingertip to gently press down any points on the puffs. Brush the egg wash over the the puffs.
  • Bake for 15 minutes. Reduce heat to 375˚F (190˚C), and bake for 15 minutes.
  • Let puffs cool completely.
  • Use the bottom of a wooden skewer to create an opening in the bottom of the cream puff shells, just big enough for a piping tip to insert.
  • Fill a piping bag fitting with a small round tip with the custard. Gently fill the puff shells with the custard.
  • Add the sugar, corn syrup, and water to a pan over medium heat. Bring to a boil and put the lid on, cooking for 5 minutes without moving. Remove the lid and cook for an additional 7-10 minutes, until the caramel is a deep amber color and reaches 300˚F (150˚C).
  • Remove the pan from the heat and add the heavy cream, stirring vigorously.
  • Working quickly, dip the cream puffs into the caramel and arrange on a serving platter in a circular pattern.
  • Continue to stack caramel-dipped cream puffs in a tower shape.
  • Once your tower is completed, dip a fork into the caramel sauce and drizzle it around the tower.
  • Enjoy!

Nutrition Facts : Calories 314 calories, CarbohydrateContent 41 grams, FatContent 11 grams, FiberContent 0 grams, ProteinContent 11 grams, SugarContent 24 grams

PRALINE PECANS RECIPE: HOW TO MAKE IT - TASTE OF HOME



Praline Pecans Recipe: How to Make It - Taste of Home image

With pecans so plentiful in Texas, these sweet crunchy nuts have become an expected tradition. Everyone in my family asks me to make them again and again for festive gatherings.

Provided by Taste of Home

Categories     Snacks

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 3 cups.

Number Of Ingredients 8

1 cup sugar
1 cup packed brown sugar
1/2 cup water
2 tablespoons honey
1/2 teaspoon ground cinnamon
3 teaspoons vanilla extract
1/4 teaspoon rum extract
3 cups pecan halves

Steps:

  • In a heavy saucepan, combine the sugars, water, honey and cinnamon. Bring to a boil over medium heat; do not stir. Cook over medium heat until a candy thermometer reads 240° (soft-ball stage). Remove from the heat; add extracts. Cool to lukewarm without stirring., Beat with a mixer for 2-3 minutes or until creamy. Stir in pecans until coated. Turn onto waxed paper (mixture will be sticky); separate large clumps. Cool for several hours or until dry and sugary. Store in an airtight container.

Nutrition Facts : Calories 334 calories, FatContent 19g fat (2g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 8mg sodium, CarbohydrateContent 41g carbohydrate (38g sugars, FiberContent 3g fiber), ProteinContent 2g protein.

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