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Pecan Praline Cream Puffs

For all the bakers out there, this is one boozed up bit you will want to give a shot. Share your recipes with us!
Recipe courtesy of: @12kitchens
Pate au Choux Recipe:
  1. 150g whole milk
  2. Heaping 1/2 tsp granulated sugar
  3. 1/2 tsp salt
  4. 75g butter
  5. 75g flour, sifted
  6. 3 ea eggs
  1. Boil milk, sugar, salt, and butter
  2. Add flour and cook until dough forms and a thin film forms on bottom of pan
  3. Paddle in the eggs one at a time
  4. Pipe into desired shape on a prepared sheet pan
  5. Bake at 400 for 20 minutes then reduce heat to 350 and bake for another
  6. Allow to cool before filling
Pecan Praline Whiskey Cream Filling:
  1. 135 g whole milk
  2. 25g Select Club Whisky pecan praline whiskey
  3. 1/4 vanilla bean
  4. 20g granulated sugar
  5. 1 Tbs cornstarch
  6. 20g granulated sugar
  7. 40g whole milk
  8. 3 ea yolks
  9. 1/2 tbs butter
  10. Whipped cream
  1. Boil first measurement of milk and sugar with the whiskey and vanilla.
  2. Whisk together cornstarch and remaining sugar. Whisk in remaining milk and yolks. Temper into boiling milk.
  3. Bring to a second boil whisking constantly.
  4. Transfer to stand mix bowl, add in the butter. Paddle until cooler.
  5. Chill in fridge until cold then fold in 1 part whipped cream to 2 parts party cream. Full pate au choux
Pecan Praline Whiskey Ganache:
  1. 20g heavy cream
  2. 10g Select Club Whisky pecan praline whiskey
  3. 50g corn syrup
  4. 55g @valrhonausa dark chocolate
  5. 25g butter
  1. Bring whiskey, cream, and corn syrup to a boil and pour over chocolate and butter
  2. Whisk until smooth and dip or drizzle filled pate au choux