Italian Pastries


Flaky cream puff shells are filled with vanilla pudding that tastes like eggnog.

A perfect treat for the holidays!



Cream Puffs

1 cup water
1/2 cup butter or margarine
1 cup  all-purpose flour
4 eggs
Powdered sugar

Eggnog Cream

1 package (4-serving size) vanilla instant pudding and pie filling mix
1 cup milk
1 teaspoon ground nutmeg
1 teaspoon rum extract
1/4 teaspoon ground ginger
2 cups whipping (heavy) cream



  • 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.


Fill the cream puffs, cover and refrigerate up to 3 hours.

Sprinkle with powdered sugar just before serving.

Instead of sprinkling the cream puffs with powdered sugar, brush the tops with light corn syrup and sprinkle with colored sugar or nonpareils.




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