Eggnog Cream Puffs Recipes

EGGNOG CREAM PUFFS

Steps:

• Preheat oven to 400°. In a large saucepan, bring water, butter and salt to a rolling boil. Add flour all at once and nutmeg and stir until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan. Remove from heat; let stand 5 minutes., Add eggs, 1 at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny. Drop dough by rounded tablespoonfuls 1 in. apart onto greased baking sheets. Bake 30-35 minutes or until puffed, very firm and golden brown. Pierce sides of each puff with tip of a knife. Cool on wire racks. Cut top third off each puff., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar, eggnog, vanilla and nutmeg; beat until soft peaks form. Just before serving, fill cream puffs with whipped cream; replace tops. Dust with additional confectioners' sugar. Serve immediately.

CLASSIC EGGNOG CREAM PUFFS

Steps:

• First pre-heat the oven to 400F. Then in a 2 1/2 quart saucepan. Heat the water & butter to a rolling boil. The stir in the flour. Make sure to stir vigorously over low heat for about 1 min or until the mixture forms a ball. Then remove from the heat. Then beat in the eggs all at once. Continue beating until mixture is smooth.
• Next drop dough by scant about 1/4 cupfuls 3 inches apart onto a ungreased cookie sheet. Then bake for about 35 to 40 mins or until puffy & golden brown. Keep cool away from a draft.
• Next in a large bowl beat all the eggnog cream ingredients except the cream with an electric mixer on low speed 1 to 2 mins or until smooth.
• Then cut off the tops of the cooled puffs. Pull out any soft dough & fill the puffs with eggnong cream. Then replace the tops. Sprinkle with the powdered sugar & serve immediately. Store covered in the refrigerator.

EGGNOG CREAM PUFFS

Steps:

• Heat oven to 400°F. In 2 1/2-quart saucepan, heat water and butter to rolling boil. 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.
• Meanwhile, in large bowl, beat all Eggnog Cream ingredients except cream with electric mixer on low speed 1 to 2 minutes or until smooth. Add cream. Beat on high speed 1 to 2 minutes or until soft peaks form.
• Cut off tops of cooled puffs; pull out any soft dough. Fill puffs with Eggnog Cream; replace tops. Sprinkle with powdered sugar. Serve immediately. Store covered in refrigerator.

EGGNOG CREAM PUFFS

Steps:

• Heat oven to 400ºF.
• In 2 1/2-quart saucepan, heat water and butter to rolling boil.
• 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.
• Meanwhile, in large bowl, beat all Eggnog Cream ingredients except cream with electric mixer on low speed 1 to 2 minutes or until smooth.
• Add cream.
• Beat on high speed 1 to 2 minutes or until soft peaks form.
• Cut off tops of cooled puffs; pull out any soft dough.
• Fill puffs with Eggnog Cream; replace tops.
• Sprinkle with powdered sugar.
• Serve immediately.
• Store covered in refrigerator.