EGGNOG CREAM PUFFS
Love eggnog? Here's a tasty way to enjoy the favorite flavor.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 10
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 360, Carbohydrate 23 g, Cholesterol 140 mg, Fiber 0 g, Protein 6 g, SaturatedFat 12 g, ServingSize 1 Cream Puff, Sodium 320 mg
EGGNOG CREAM PUFFS
I love cream puffs and I will be trying this recipe over the holidays. You can always make your own recipe for the puffs and just follow the cream recipe. I think I may substitute spiced rum for the rum extract. This comes from Betty Crocker.
Provided by Lvs2Cook
Categories Dessert
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400ºF.
- 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.
Nutrition Facts : Calories 374.9, Fat 30, SaturatedFat 18.1, Cholesterol 177.6, Sodium 262.9, Carbohydrate 21.3, Fiber 0.4, Sugar 9.3, Protein 5.7
EGGNOG CREAM PUFFS
If you want to receive rave reviews and recipe requests, combine two Christmas classics: eggnog and cream puffs. When it comes to Santa, this recipe goes on the "nice" list! -Kristen Heigl, Staten Island, New York
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield about 2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. In a large saucepan, bring water, butter and salt to a rolling boil. Add flour all at once and nutmeg and stir until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan. Remove from heat; let stand 5 minutes., Add eggs, 1 at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny. Drop dough by rounded tablespoonfuls 1 in. apart onto greased baking sheets. Bake 30-35 minutes or until puffed, very firm and golden brown. Pierce sides of each puff with tip of a knife. Cool on wire racks. Cut top third off each puff., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar, eggnog, vanilla and nutmeg; beat until soft peaks form. Just before serving, fill cream puffs with whipped cream; replace tops. Dust with additional confectioners' sugar. Serve immediately.
Nutrition Facts : Calories 127 calories, Fat 9g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 52mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.
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