Flaky cream puff shells are filled with vanilla pudding that tastes like eggnog.
A perfect treat for the holidays!
- 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.