Classic Eggnog Cream Puffs

By Vanessa "Nikita" Milare
@Kitkat777

I found this recipe online one year & tried it for a small X-mas party. It didnt turn out so good cuase I place it on the counter next to the window. Wasnt good. I learned my lesson.

Rating:

★★★★★ 3 votes

Comments:

12 Comments

Serves:

Prep:

25 Min

Cook:

40 Min

Ingredients

1 c: water
1/2 c: butter
1 c: all purpose flour
4: eggs
: powdered sugar
1 pkg: vanilla instant pudding & pie filling mix
1 c: milk
1 tsp: freshly grated nutmeg
1 tsp: rum extract
1/4 tsp: ginger, ground
2 c: heavy whipping cream

How to Make Classic Eggnog Cream Puffs

Step-by-Step

1First pre-heat the oven to 400F. Then in a 2 1/2 quart saucepan. Heat the water & butter to a rolling boil. The stir in the flour. Make sure to stir vigorously over low heat for about 1 min or until the mixture forms a ball. Then remove from the heat. Then beat in the eggs all at once. Continue beating until mixture is smooth.
2Next drop dough by scant about 1/4 cupfuls 3 inches apart onto a ungreased cookie sheet. Then bake for about 35 to 40 mins or until puffy & golden brown. Keep cool away from a draft.
3Next in a large bowl beat all the eggnog cream ingredients except the cream with an electric mixer on low speed 1 to 2 mins or until smooth.
4Then cut off the tops of the cooled puffs. Pull out any soft dough & fill the puffs with eggnong cream. Then replace the tops. Sprinkle with the powdered sugar & serve immediately. Store covered in the refrigerator.