Eggnog Cream Puffs

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READY IN: 1hr 5mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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