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    • #289745

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

      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. 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 creampuffs.

      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.

    • #434697

      Yummy, I love cream puffs and eggnog, the two combined would be amazing!

    • #434712

      There sound delicious. Thanks for sharing

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