Dessert Recipes * Razzle Dazzle Recipes
Eggnog Cream Puffs Recipe
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Eggnog Cream Puffs
1 cup water
1/2 cup butter or margarine
1 cup all purpose flour
eggnog cream (below)
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.
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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