My wonderful soon to be step mom made these while she was down visiting us. We got the recipe from the magazine, Woman's World. They are really yummy and a fun alcoholic treat. Beware though you do not need to eat very much they are very strong, but very yummy.
Spiked Eggnog Cream Puffs
- 1/2 cup of butter
- 1 cup all-purpose flour
- 4 eggs lightly beaten
- 1 package (3.4 oz) instant vanilla pudding mix
- 1/2 cup milk
- 1/3 cup of light rum (or less to taste)
- 1 tsp. ground nutmeg
- 1/4 tsp. ground ginger
- 1 1/4 cups heavy cream
- confectioner's sugar
Preheat oven to 400 degrees. In medium pot over medium-high heat, combine 1 cup water and butter bring to a roiling boil. Over low heat, stir in flour, beating vigorously until mixture forms a ball, about 1 minute. Remove from heat; let stand 2 minutes.
Beat in eggs all at once, stirring until smooth.
Drop dough onto ungreased baking sheet by scant 1/4 cupfuls, placing puffs about 3" apart.
Bake 30-40 minutes or until puffed and golden brown. Cool completely.
- On medium speed, beat together pudding mix, milk, rum, nutmeg and ginger until well blended, about 1 minute.
Add cream; beat on high until soft peaks form.
Cover; chill at least 30 minutes.
- To assemble, cut off tops of puffs; pull out any filaments of soft dough. Spoon filling into bottom half of each puff; replace top.
Serve immediately or cover and refrigerate no longer than 3 hours. Just before serving, sprinkle with confectioners sugar.