Chocolate Eggnog Cream Puffs

makes 12 cream puffs

recipe adapted from bettycrocker.com

prep time: 25 min / cook time: 35-40 min

CREAM PUFF (Pâte à choux) INGREDIENTS

1 c water

1/2 c unsalted butter

1 c all-purpose flour

2 tbsp unsweetened cocoa powder

4 eggs, room temperature

EGGNOG CREAM INGREDIENTS

1 small box of vanilla instant pudding

1 c milk

1 teaspoon ground nutmeg

* I used freshly grated nutmeg

1 tsp rum extract

1/4 tsp ground ginger

2 c heavy whipping cream

CREAM PUFF INSTRUCTIONS

• Heat oven to 400˚ F.

• In a saucepan, heat water and butter to rolling boil.

• Stir in flour and cocoa. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat.

• Stir in eggs one at a time until smooth.

• Drop dough by scant 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet.

• Bake 35-34 minutes or until puffed. Cool away from draft.

EGGNOG CREAM INSTRUCTIONS

• In a large bowl, beat all Eggnog Cream ingredients except heavy cream with electric mixer on low speed 1-2 minutes or until smooth.

• Add heavy cream.

• Beat on high speed 1-2 minutes or until soft peaks form.

* I don't like the cream runny, so I beat until stiff peaks.

ASSEMBLY INSTRUCTIONS

• Cut off tops of cooled puffs.

• Fill puffs with Eggnog Cream; replace tops.

* Optional: Sprinkle powdered sugar.

• Serve immediately or store covered in refrigerator.

** ADDIECAKES' NOTES **

• I piped out the cream puffs onto parchment paper.

• To keep the sizes consistent, I draw 2 1/2" circles on the back side of the parchment paper.

• If you make smaller cream puffs, adjust the baking time accordingly.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING