Eggnog Cream Puffs

Eggnog Cream Puffs

Love eggnog? Here's a tasty way to enjoy the favorite flavor.

Prep Time



Total Time




10 to 12

cream puffs

Cream Puffs
cup water
cup butter or margarine
cup Gold Medal® all-purpose flour
Powdered sugar
Eggnog Cream
package (4-serving size) vanilla instant pudding and pie filling mix
cup milk
teaspoon ground nutmeg
teaspoon rum extract
teaspoon ground ginger
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.
Makes 10 to 12 cream puffs
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Do-Ahead Tip
Fill the cream puffs, cover and refrigerate up to 3 hours. Sprinkle with powdered sugar just before serving.
Special Touch
Instead of sprinkling the cream puffs with powdered sugar, brush the tops with light corn syrup and sprinkle with colored sugar or nonpareils.

Nutrition Information:

1 Serving (1 Cream Puff)
  • Calories 360
    • (Calories from Fat 245),
  • Total Fat 27g
    • (Saturated Fat 12g,),
  • Cholesterol 140mg;
  • Sodium 320mg;
  • Total Carbohydrate 23g
    • (Dietary Fiber 0g,
  • Protein 6g;
Percent Daily Value*:
    *Percent Daily Values are based on a 2,000 calorie diet.