Recipe Archives->Holidays->Eggnog Creampuffs

 
Eggnog Cream Puffs
 
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 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.

Printable version: eggnog-creampuffs.txt.