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Praline Filling Recipe


There?s nothing like the maple-nut flavor of Praline Filling to send people back to the table for seconds.
Makes: About 2 2/3 cups filling.
Skill Level:

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Step 1

In medium saucepan, combine butter, egg yolks, brown sugar and salt. Bring to a boil over medium heat, whisking constantly until thickened, about 10 minutes. Remove from heat; stir in maple flavoring and pecans. Transfer to medium bowl; cover surface with plastic wrap to prevent skin from forming. Refrigerate 2 hours or until chilled. Stir before using; chill cupcakes. Refrigerate until ready to serve.

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Ingredients

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unsalted butter,

1 cup (2 sticks) unsalted butter, (softened)

egg yolks

8 egg yolks

brown sugar

2 cups brown sugar (firmly packed)

salt

1/4 teaspoon salt

maple flavoring

1/4 teaspoon maple flavoring

pecans

2 cups pecans (finely chopped)

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Praline Filling is rated 5.0 out of 5 by 3.
Rated 5 out of 5 by from OMG this was so-o-o good! I made a 1/2 sheet cake with golden butter cake and filled one side of it with the praline filling and frosted with the maple buttercream and the other half with the strawberry filling on this site and plain BC and took it to work for taste testing. Everyone just loved both of them, but they are still talking about the "maple nut" one. To make as is - rather pricey but it makes so much, I could have easily halved. It's also really sweet, just to warn people who think something can get too sweet! The recipe calls it a cupcake filling, but it appears awfully thick and chunky to go through a bismark tip. Would like to hear from those who have filled cupcakes with this.
Date published: 2011-06-26
Rated 5 out of 5 by from I did my first ever wedding cake back in July & the bride wanted yellow cake with something "different" inside. I suggested some kind of pecan filling & then found this recipe. When I made it for her to try she LOVED it. I have since made 4 more cakes with this flilling- all people who were at her wedding that absolutley loved it!! It is a little time consuming ( & can get expensive depending on how much cake you are trying to fill), but so very, very worth it!!
Date published: 2010-12-07
Rated 5 out of 5 by from Its a little time consuming, but finally something to do with all the egg yolks that I always seem to have. I like to toast the pecans before making this. Very good with toasted coconut also.
Date published: 2010-12-04
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