These are beyond delicious . Not as difficult as it sounds. All the piece parts can be made well in advance and then just assembled for serving.

Dulce De Leche Cream Puffs With Frangelico And Hazelnuts

Puffs
1 Cup water
1/2 Cup unsalted butter
1/2 Tsp salt
1 Cup AP flour
4 cold eggs
1/2 Cup chopped hazelnuts

Filling
3/4 Cup dulce de leche at room temp
2 1/4 Cup 18% cream
4 Tbl sugar divided
pinch salt
3 Tbl AP flour
3 egg yolks
2 Tbl Frangelico
1/2 Tsp vanilla

Sauce
3/4 Cup dulce de leche at room temp
2 Tbl Frangelico
1/2 Tsp vanilla
1/4 Cup
chopped hazelnuts (optional)

Preheat oven to 425. Place rack just below oven centre. Line a baking sheet with parchment.

Heat water, butter and salt in a sauce pan over medium heat until water is quite hot and butter melts. Add flour and stir frequently for 3 to 5 minutes, or until mixture easily forms large smooth ball

Place ball in bowl of mixer , break up by mixing briefly with paddle. Cool 5 minutes then beat in eggs 1 at a time on low to medium speed until well mixed. Using a spatula fold in hazelnuts.

Drop dough by rounded tablespoonfuls about 2 inches apart on the prepared pan. Using wet hands shape into 2 inch rounds leaving the tops somewhat rough.

Bake 15 minutes then reduce heat to 350 and bake another 25 minutes or until deeply golden. Turn off oven and open door, Let puffs cool in the oven for 15 minutes. Transfer to a cooling rack. (can be made weeks ahead and frozen. To restore crispness reheat in a 350 oven for 10 minutes or until puffs feel dry and crisp)

To make filling whisk room temp DDL (dulce de leche) while gradually adding cream until smooth. Stir in 2 TBSP sugar and salt. Cook over medium heat whisking occasionally. Meanwhile in a small bowl stir remaining 2 TBSP of sugar with flour, stir in egg yolks and Frangelico.~

When cream is quite hot to the touch stir 3 TBSP into the egg mixture to temper the egg mixture. Whisking briskly, pour egg mixture into hot cream. Stir constantly 3 minutes or until mixture thickens, becomes glossy and whisk leaves a trail in the filling. Stir in vanilla. Turn into a metal bowl. Cover with plastic wrap placed directly on the cream
surface. Refrigerate immediately. Use when cold. Keeps 2 to 3 days.

To make sauce, stir DDL in a small bowl until smooth. Stir in Frangelico 1 TBSP at a time. Stir in vanilla. Sauce can be made ahead. Cover and refrigerate. Bring to room temp or heat until barley warm to serve.

To assemble puffs. Cut each puff in half horizontally, Divide filling among bottom halves. Replace tops. Serve drizzled with the sauce and scattered with hazelnuts.

Makes 12.~

Dulce de Leche
2 to 4 cans sweetened condensed milk (300 ml each)
Preheat oven to 425

Remove labels and tops from cans.Cover each can with foil , pressing firmly about 1/2 way down outside of can.

Place in a large flat bottom casserole dish.

Pour boiling water into dish until 1/2 inch from the tops of the cans. Cover with casserole lid. Bake for 2 hours without disturbing except to check to see if you need to add water. Add more water if level drops dramatically.

After 2 hours lift cans from water bath. Cool on a rack with foil still in place. The refrigerator for up to a week or freeze.
Cold DDL is very thick so bring to room temp before stirring.

Each can makes 1 1/4 cup DDL.

Sharon, buddy, pal, BFF, I'm so glad I read your recipe first instead of my usual scroll to the bottom and look at the picture.

My neighbor makes a Fuzzy Navel cake with peach schnapps and although I haven't made it, I've eaten it and it was very moist and peachy, although a little bit sweet for my taste.

I don't know if this is the recipe she uses but she mentioned that it starts with a cake mix and canned peaches.

Here is a link that might be useful: Fuzzy Navel cake

I have a huge stash of "strange stuff"....liquors in mint, coffee, chocolate, raspberry, pear, peach, orange and likely mopre...
spirits flavored with vanilla, strawberry, raspberry, plum, orange, lemon, and anise. Things like Benadictine and Drambui and cuantro.
They keep for years and years if well corked....and when ever I find a recipe that calls for something exotic....I have it!
I am currently out of apricot brandy, and cherry brandy or some cherry liquor....but I'll soon fix that.
Don 't feel you have to use it up....when you need it....it's there.
Fuzzy navel cake sounds yum....anyone remember Harvey Walbanger cake? Or Grasshopper pie?
And....don't forget vodka pie crust....wondering how that would be with Grey Goose L'Orange??
Linda C

Well Linda if that wondering does you in and you do make that crust with the Grey Goose L'Orange, let me know I'll be right over!

Use the Peppermint Schnaaps in hot choc on a cold winters night...it'll warm ya right up.

LOL LindaC! I'm tripping over the D$#$%M box in my closet!
I'm officially out of apricot brandy now too! Wahoo!
I'm basting fruitcakes with the last of it!

I WILL use some peppermint in cocoa and I found a recipe for homemade peppermint patties and I'll sub the schnapps for the extract there (a whopping 2T).

I like Kahlua, so will eventually use that up. I've discovered that chocolate liqueur is good with coke! Like an Old Fashioned Chocolate Coke...with a kick!

My son-in-law likes chocolate cherries, so I'm thinking I'll try some truffles with the chocolate cherry brandy.

The cream puffs sound absolutely decadent. Labor intensive for me right now, but you never know between now and Christmas.

Heading over to check out the Fuzzy Navel cake.....

Sour apple??? Still clueless on that one!

Deanna

Chocolate Cherry Brandy?
I bet that would be awesome in brownies or fudge!

You know that stuff you pour over a Bacardi rum cake? Without looking I think it was rum and powdered sugar...
Well I'll bet that if you substituted the sour apple for the rum that would be good poured over an apple cake just hot out of the oven.
Linda C

My neighbor moved out of the country and gave me an opened bottle of cream sherry. What do I do with that??? It's been in my cabinet for two years...

I once made crepes stuffed with cooked apples to which I added Frangelico and toasted hazelnuts. Yummy.

I put a little Kahlua in my morning coffee quite often, Just a few teaspoons in a large mug. Frankly I like the cheap copycat brands better. Less sweet.

The cream sherry I would use up making cake mix pound cakes. Here is the recipe given to me by a friend long ago. It's been around for a while:

SHERRY WINE POUND CAKE

1 pkg. yellow cake mix
1 pkg. vanilla instant pudding
1/4 c. oil
1 tsp. nutmeg
3/4 c. sherry wine
4 eggs

Add all ingredients and blend. Add separately 4 whole eggs, beating 1 minute after each at medium speed. Grease and flour bundt or angel food tin. Bake at 350 degrees for 1 hour. Dust with powdered sugar or glaze lightly.