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Eggnog Cream Puffs

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Member since 2006

Serves 12 | Prep Time | Cook Time 10


3/4 cup water
1/4 cup milk
1 Tablespoon sugar
1/8 teaspoon salt
1/2 cup (1 stick) unsalted butter, cut into
small slices
1 1/4 cups all-purpose flour
4 large eggs
1 package (small) vanilla instant pudding and
pie filling mix (dry)
1 cup milk
1 teaspoon ground nutmeg
1 teaspoon rum extract
1/4 teaspoon fresh ginger, peeled and grated
2 cups whipping cream
2 tablespoons candied fruit (optional)

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 inorporated.

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


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 mix (dry),

1 cup milk, the nutmeg, the extract and the


Whisk to blend.

Add the cream and beat until soft peaks form. Gently fold in the fruit.

Split each cream puff and add filling.

Store in refrigerator.

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