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Eggnog Cream Puffs Recipe

Ingredients

How to make it

  • Preheat oven to 425 degrees F.
  • Line a large baking sheet with parchment paper; set aside.
  • In a heavy medium saucepan combine the water, 1/4 cup milk, sugar and salt.
  • Bring to a boil, stirring constantly to dissolve the sugar and the salt. Add the butter slices until melted. Remove from heat.
  • All at once, stir in flour.
  • Beat with a wooden spoon until flour is incorporated.
  • Return to burner, set over a low heat.
  • Cook, stirring constantly, until the mixture starts to pull away from the sides of the pan, about 1 to 2 minutes.
  • Remove from heat and allow mixture to cool for 15 minutes.
  • Add the eggs, one at a time, mixing well after each addition until the mixture is thick and smooth.
  • Divide dough into 12 equal portions on prepared baking sheet.
  • With moistened fingers build the dough portions into mounds.
  • Bake cream puff shells for 10 minutes.
  • Reduce heat to 350 degrees F and bake until golden brown and
  • puffed, about 30 to 35 minutes (start checking at 20 minutes).
  • Turn off the oven.
  • With a small knife, poke two small holes in each puff (puffs are still in oven). Close oven door and leave puffs in oven for another 20 minutes.
  • Remove puffs from oven, transfer to a rack and cool completely. Meanwhile, make filling. In a large bowl combine the pudding, 1 cup milk, the nutmeg, the extract and the ginger.
  • Whisk to blend.
  • Add the cream and beat until soft peaks form.
  • Gently fold in the fruit. Split each cream puff and add filling.

Reviews & Comments 1

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    " It was excellent "
    midgelet ate it and said...
    oh so yum!
    Was this review helpful? Yes Flag

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