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Prep 25min
Total1hr5min
Servings10
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Ingredients
Cream Puffs
1
cup water
1/2
cup butter or margarine
1
cup Gold Medal™ all-purpose flour
4
eggs
Powdered sugar
Eggnog Cream
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
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Steps
1
Heat oven to 400°F. 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.
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Fill the cream puffs, cover and refrigerate up to 3 hours. Sprinkle with powdered sugar just before serving.
Instead of sprinkling the cream puffs with powdered sugar, brush the tops with light corn syrup and sprinkle with colored sugar or nonpareils.
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Nutrition Facts
Serving Size:1 Cream Puff
Calories
360
Calories from Fat
245
Total Fat
27g
0%
Saturated Fat
12g
0%
Cholesterol
140mg
0%
Sodium
320mg
0%
Total Carbohydrate
23g
0%
Dietary Fiber
0g
0%
Protein
6g
% Daily Value*:
Vitamin A
28%
28%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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