Eggnog Cream Puffs

 

1

cup water

1/2

cup butter or margarine

1

cup Gold Medal® all-purpose flour

4

eggs

Powdered sugar

1

package (4-serving size) vanilla instant pudding and pie filling mix

1

cup milk

1

teaspoon ground nutmeg

1

teaspoon rum extract

1/4

teaspoon ground ginger

2

cups whipping (heavy) cream

• 1 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.
• 2 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.
• 3 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.
• 4 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.