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Praline Cream-Beignet Tower

Ingredients

• 3/4 cup firmly packed light brown sugar
• 1/4 cup cornstarch
• 1/4 teaspoon table salt
• 2 1/2 cups half-and-half
• 4 large egg yolks
• 3 tablespoons butter
• 1 tablespoon pecan liqueur
• 1 (1/4-oz.) envelope active dry yeast
• 1 1/2 cups warm water (100° to 110°), divided
• 1/2 cup plus 1 tsp. granulated sugar
• 1 cup evaporated milk
• 2 large eggs, lightly beaten
• 1 teaspoon table salt
• 1/4 cup shortening
• 6 1/2 to 7 cups bread flour
• Vegetable cooking spray
• Vegetable oil
• 120 heavy-duty 2-inch wooden picks
• 1 (177/8- x 415/16-inch) plastic foam cone
• Powdered sugar

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