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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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