Saturday, September 18, 2010

Freakin' Fabulous Cream Puffs: The Sequel


Pecan mousse filled cream puffs with a maple glaze.  I gave these a PG-13 rating due to the constant pestering of a certain 13 year old.  "Mom, can I taste the mousse?", "Mom, did you fill a shell for me yet?", "Mom, Mom, MOM!!!!!!!  Kids can be very persuasive.  I was originally thinking of something for adults only (it involved Kahlua!).  Oh well, maybe next time.

The flavor combo of this mousse is a fall favorite of mine.  You might recognize some of these ingredients from an earlier post, Cream Cheese Bars.  Cream cheese, brown sugar, pecans, and maple...feels like fall, wouldn't you say?!

A simple cream puff with so many possibilities.  So once again...
Thank you Clinton Kelly! <3 You're my fave!  (Smitten, remember?!)


Freakin' Fabulous Cream Puffs

Use pastry bag to pipe mousse into center of cooled cream puffs and drizzle with maple glaze.

Pecan Mousse
3/4 cup pecan pieces
1 tbsp butter, melted
16 oz cream cheese, softened
1/4 cup granulated sugar
1/4 cup brown sugar, firmly packed
1/2 tsp vanilla extract
1 cup whipping cream, whipped

Combine pecans and butter, stirring well. Then spread on baking sheet.
Bake at 350 degrees for 5 minutes, then finely chop nuts and set aside.
Beat cream cheese at medium speed with an electric mixer until smooth.
Add sugars and vanilla beating well, then stir in ¾ cup toasted pecans.
Gently fold whipped cream into pecan mixture and spoon (or pipe) into serving dishes. Garnish with additional nuts, if desired.

Maple Glaze
1/4 maple syrup
1 tsp vanilla
1 cup confectioners sugar

Whisk until smooth.


Short and sweet 'cause I gotta run.  Wouldn't feel like fall without some youth football! Go Raiders!

Enjoy!




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