Eggnog Cream Puffs

Love eggnog? Here's a tasty way to enjoy the favorite flavor.

Yield

10 servings

Cream Puffs Ingredients

1 cup water
1/2 cup butter or margarine
1 cup all-purpose flour
4 eggs
confectioners' (powdered) sugar

Eggnog Cream Ingredients

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

Directions

Preheat oven to 400°F (204°C). In 2 1/2-quart saucepan, heat water and butter to rolling boil. 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 baking sheet. Bake for 35 to 40 minutes or until puffed and golden. Cool away from draft.

Meanwhile, in large bowl, beat all Eggnog Cream ingredients except cream with electric mixer on low speed 1 to 2 minutes or until smooth. Add cream. Beat on high speed 1 to 2 minutes or until soft peaks form.

Cut off tops of cooled puffs; pull out any soft dough. Fill puffs with Eggnog Cream; replace tops. Sprinkle with powdered sugar. Serve immediately.

Estimated Time

Preparation Time: 25 minutes
Total Time: 1 hour 5 minutes

Additional Information

Fill the cream puffs, cover and refrigerate up to 3 hours. Sprinkle with powdered sugar just before serving.

Instead of sprinkling the cream puffs with powdered sugar, brush the tops with light corn syrup and sprinkle with colored sugar or nonpareils.

Storage

Store covered in refrigerator.

Nutritional Information

Amount per serving: Calories 360 (Calories from Fat 245), Total Fat 27 g (Saturated Fat 12 g), Cholesterol 140 mg; Sodium 320 mg; Total Carbohydrate 23 g (Dietary Fiber 0 g), Protein 6 g

Recipe Courtesy Of

Betty Crocker

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