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Eggnog Cream Puffs

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Eggnog Cream Puffs
2008-07-25 Desserts
4.9 48

The filling in these cream puffs resemble eggnog, with richness from the cream and the nutmeg and rum extract. Serve after your holiday meal.

  • Servings: Makes 12 cream puffs


¾ cup Water
¼ cup Milk
1 Tbsp Sugar
⅛ tsp Salt
½ cup Unsalted Butter, cut into small slices
1¼ cups All-purpose Flour
4 Large Eggs
1 pkg (small)instant Pudding & Pie Filling Mix, vanilla
1 cup Milk
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.