- Servings: Makes 12 cream puffs
|½ cup||Unsalted Butter, cut into small slices|
|1¼ cups||All-purpose Flour|
|1 pkg||(small)instant Pudding & Pie Filling Mix, vanilla|
|1 tsp||Ground Nutmeg|
|1 tsp||Rum Extract|
|¼ tsp||Fresh Ginger, peeled and grated|
|2 cups||Whipping Cream|
|2 Tbsp||Candied Fruit|
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.