50+ Friends Club Cookbook -- Cookies and Desserts -- Eggnog Cream Puffs

50+ Friends Club Cookbook
Cookies and Desserts

Return to
Cookbook Index | Chapter Index

Eggnog Cream Puffs

From the Kitchen of: Boomer
Source: Betty Crocker Holiday - November 2000

Cream Puffs
1	Cup	Water
1/2	Cup	Butter or margarine
1	Cup	All-purpose flour
4	Eggs
		Eggnog cream (see below)
		Powdered sugar

Preheat oven to 400°. Heat water and butter to golling boil in a 2 1/2 quart 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 to 40 minutes or until puffed and golden. Cool away from draft. Cut tops of puffs; pull out any soft dough.

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	Heavy whipping cream

In a large bowl, beat all the ingredients together, except the whipping cream, with an electric mixer on low speed for 2 minutes. Add cream. Beat on high speed 1 to 2 minutes or until soft peaks form.

To Serve

Fill puffs with Eggnog cream; replace tops. Sprinkle with powdered sugar. Serve immediately. Store any leftover cream puffs in refigerator.

50+ Friends Club CookbookCookies and Desserts

Eggnog Cream Puffs

50+ Friends Club Cookbook
Cookies and Desserts