BIGNE’ ALLO ZABAIONE (EGGNOG CREAM PUFFS)


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

A perfect treat for the holidays!

 

SERVINGS: 4

INGREDIENTS:

  • 2/5 cup water
  • 1/5 cup butter or margarine
  • 2/5 cup all-purpose flour
  • 1 3/5 eggs
  • powdered sugar

 

EGGNOG CREAM:

  • 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

 

METHOD

Puffs:

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.

Eggnog Cream:

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.

__________________________________

If you want to print recipe (or save PDF) without ADS, click on the yellow button “Print Friendly”.

Print Friendly, PDF & Email

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

__________________________________

Facebook Comments

Print Friendly, PDF & Email
Previous GRANDMA'S WORLD BEST LASAGNA
Next CANNONCINI: Amazing Italian Pastry Cream

No Comment

Leave a Reply