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    Christmas: Eggnog Cream Puffs


    Source of Recipe


    Arielle

    List of Ingredients




    1 cup water
    1/2 cup butter or margarine
    1 cup all purpose flour
    4 eggs
    eggnog cream (below)
    powdered sugar

    Recipe



    Heat oven to 400F. Heat water and butter to rolling boil in 2-1/2 qt saucepan. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth.

    Drop dough by scant 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet(line with parchment paper). Bake 35-40 minutes or until puffed and golden. Cool away from draft.

    Cut off tops of puffs; pull out any soft dough. Fill puffs with Eggnog Cream; replace tops. Sprinkle with powdered sugar. Serve immediately. Store covered in refrigerator. Makes 10-12 cream puffs.


    Eggnog Cream

    1 pkg (4 serving size) vanilla instant pudding and pie filling mix
    1 cup milk
    1 tsp ground nutmeg
    1 tsp rum extract
    1/4 tsp ground ginger
    2 cups whipping (heavy) cream

    Beat all ingredients except cream in large bowl with electric mixer on low speed, for 1-2 minutes or until smooth. Add cream. Beat on high speed 1-2 minutes or until soft peaks form.

 

 

 


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