Flaky cream puff shells are filled with vanilla pudding that tastes like eggnog.
A perfect treat for the holidays!
- 2/5 cup water
- 1/5 cup butter or margarine
- 2/5 cup all-purpose flour
- 1 3/5 eggs
- powdered sugar
- 2/5 package (4 serving size) instant vanilla pudding and pie filling mix
- 2/5 cup milk
- 2/5 teaspoon ground nutmeg
- 2/5 teaspoon rum extract
- 1/10 teaspoon ground ginger
- 4/5 cup heavy whipping cream
Heat oven to 400 degrees F.
Heat water and butter to rolling boil in 2-1/2 qt saucepan. 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(line with parchment paper).
Bake 35-40 minutes or until puffed and golden.
Cool away from draft.
Cut off tops of puffs; pull out any soft dough.
Fill puffs with Eggnog Cream; replace tops.
Sprinkle with powdered sugar. Serve immediately.
Store covered in refrigerator.
Beat all ingredients except cream in large bowl with electric mixer on low speed, for 1-2 minutes or until smooth.
Add cream. Beat on high speed 1-2 minutes or until soft peaks form.