Chocolate Pecan Praline Cream Doughnuts Recipes

CREAMY PECAN PRALINES

Steps:

• Mix light brown sugar, granulated sugar, heavy cream, butter, water and salt in a heavy-bottomed saucepan. Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves. Stir in pecans and cook over medium heat until mixture reaches the soft ball stage, 238 to 240 degrees F on a candy thermometer. If you spoon a drop of boiling syrup into a cup of ice water, it will form a soft ball that flattens easily between your fingers.
• Remove pan from heat and stir rapidly until mixture thickens. Drop pralines by the spoonfuls, 1-inch apart onto parchment paper-lined baking sheets. Let cool completely until firm. Store in an airtight container.

CHOCOLATE PECAN-PRALINE CREAM DOUGHNUTS

Steps:

• For the pecan praline: Cover a workspace in parchment paper. In a heavy-bottomed saucepan, combine the light brown sugar, heavy cream, butter and water. Heat over medium-high heat, stirring constantly, until the praline mixture registers 240 degrees F on a candy thermometer. Add the pecans and remove from the heat, stirring vigorously with a wooden spoon until the candy mixture cools. Spread on the parchment paper and cool completely, then cut the pralines into small pieces.
• For the basic custard: Combine the egg yolks, sugar and cornstarch in a small bowl. Bring the cream and milk to a boil in a small saucepan, then pour over the yolk mixture and mix until well combined. Return the mixture to the saucepan and cook until it coats the back of the spoon. Strain the custard through a fine-mesh sieve and refrigerate, with plastic wrap pressed directly against its surface, for 30 minutes.
• For the chocolate pastry cream: Soak the gelatin in cold water until softened, about 5 minutes, then drain all excess water. Add the gelatin to 1 1/4 cups basic custard followed by the melted white chocolate; mix until well combined. (Save the remaining custard for another use.) Place the chocolate pastry cream in the refrigerator, covered in plastic wrap, until ready to use.
• For the applewood-smoked bacon: Preheat the oven to 350 degrees F. Arrange the bacon on a baking sheet and bake until crispy, 8 to 10 minutes. Crumble the bacon.
• For the doughnuts: Using a stand mixer fitted with the dough hook, mix together the flour, milk, sugar, yeast, salt and egg on low speed until you get a smooth dough, then increase the speed and add cold butter in stages. Mix until all the butter has been incorporated into the dough, and the dough is smooth and elastic. Remove the dough from the bowl and form into a ball. Wrap tightly in plastic wrap and refrigerate for 3 hours.
• Line a baking sheet with parchment paper and set aside. Remove the dough from the refrigerator, roll out on a floured surface with a floured rolling pin to 3/4-inch thick, and cut out 12 rounds with a 3-inch round cutter. Arrange the dough rounds 2 1/2-inches away from each other on the prepared baking sheet and let sit at room temperature until doubled in size, about 1 hour 30 minutes.
• Line a baking sheet with paper towels and set aside. Heat about 2 1/2 inches oil in a Dutch oven to 350 degrees F, then fry the doughnuts in batches until golden brown, 45 seconds on each side. Place on the prepared baking sheet and let cool completely.
• For the sugar glaze: Mix the confectioners' sugar, salt and water until the consistency is thick and fluid (add extra water if needed).
• Fill a piping bag with the chocolate cream. Pierce a small opening on the bottom of each doughnut and fill with the chocolate cream. Dip the doughnuts in the sugar glaze, sprinkle with chopped pralines and stick on small shards of crispy bacon.

CHOCOLATE PRALINE BRAINS

Steps:

• For the chocolate hazelnut center: Melt the hazelnut praline paste and dark chocolate over a double boiler. Stir in the feuilletine. Stir over an ice bath until cool. Once cooled, scoop out 1 tablespoon of the mixture and roll into spheres. Reserve on a sheet pan until the marzipan is ready.
• For the marzipan: Mix the almond paste and glucose in mixer with a paddle attachment. Slowly add the powdered sugar until the consistency of stiff cookie dough. Remove from the bowl and continue mixing by hand until uniform consistency.
• To assemble: Roll out a small amount of marzipan into a flat disc. Place a sphere of chocolate hazelnut in the middle of the marzipan disc. Fold up he marzipan over the chocolate, covering the center completely.

PECAN PRALINES

Steps:

• Combine all ingredients except the pecans in a heavy saucepan. Over medium heat stir mixture until it comes to a boil. Turn heat down to medium-low and continue to stir. Spoon mixture up on sides of pan to melt any sugar that hasn't melted.
• Cook until mixture reaches 238 to 241 degrees F on a candy thermometer or soft ball stage. Stir in the pecans. Remove from heat. Stir until the mixture begins to thicken and becomes creamy and cloudy. Drop onto parchment paper, buttered pan or buttered marble slab, using a spoon or ice cream scoop. Let cool.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

CHOCOLATE PECAN PRALINE SAUCE (PAMPERED CHEF)

Steps:

• In a large saucepan, melt butter and chocolate chips over medium heat.
• Stir until blended and add brown sugar, corn syrup and salt.
• Boil 5 minutes.
• Add evaporated milk, pecans, and vanilla extract.
• Stir and boil 1 minute longer.
• Cool a little and serve warm on top of ice cream or a brownie sundae!

CHOCOLATE PECAN PRALINE CAKE

Steps:

• Preheat oven to 325.
• In a small heavy saucepan, cook the butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Divide evenly into two 9" cake pans. Spread this mixture over the bottom of pans and sprinkle liberally with ½ cup pecans in each.
• In a large bowl, combine cake mix, oil, water & eggs at low speed until moistened; then beat 2 minutes at high speed. Divide evenly into the two cake pans by carefully spooning batter over pecans around edges of pan and then over the center area.
• Bake 50-60 minutes or until ice pick inserted in the center tests clean.
• Cool 5 minutes only. Then cover each pan with wax paper and invert onto wire racks to finish cooling. Determine which cake layer will be the top layer and add as many additional chopped pecans as desired to make topping lush and attractive looking.
• When completely cooled, with both hands, carefully lift up the layer of cake to be the bottom layer and remove the waxed paper. Place on a serving/cake platter.
• Spread frosting over the top of the pecans, filling in all the spaces around the bottom layer. Repeat procedure to place top layer of cake on the bottom layer, except DO NOT frost the top. Frost the sides only.
• Then melt chocolate morsels with about a teaspoon of vegetable oil to a consistency that you can drizzle back and forth across the top of the cake to give it a finished look. You can do this by putting the chocolate chips and oil in a small Ziploc bag and placing the sealed bag in a pan or dish of hot water for a few minutes until chips are melted. Lift bag from water and dry off. Then compress the contents together with your fingers until well blended. Snip off a very small corner and the bottom of the bag and allow glaze to drizzle out while moving bag across top of the cake.

HERSHEY'S CHOCOLATE PRALINES

Steps:

• Line 2 cookie sheets with wax paper.
• In a heavy 3 quart saucepan combine sugar,brown sugar,cocoa and light cream.
• Cook over medium heat,stirring constantly until mixture boils.
• Reduce heat to low,cook stirring occanionally to 234 degrees (soft ball stage).
• Remove from heat.
• Add butter and vanilla.
• DO NOT STIR.
• Cool at room temperature to 160 degrees.
• Add pecans,Beat with wooden spoon just until mixture begins to thicken (about 1-2 minutes) but is still glossy.
• Quickly drop by teaspoonfuls onto cookie sheet.
• Cool.
• Store covered.