Tuesday, December 4, 2012

Spiked Eggnog Cream Puffs







   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

Directions:
 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.


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