Method

Heat oven to 400°F.

Heat water and butter to rolling boil in 2-1/2 qt saucepan. 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 and shiny.  

Drop dough by scant 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet. Bake in preheated oven for 35-40 minutes or until puffed and golden. Cool away from draft.

Cut off tops of puffs and pull out any soft dough. Fill puffs with eggnog cream and replace tops. Sprinkle with powdered sugar. Cream puffs are best served immediately, but you can store, covered, in refrigerator.

Yield: 10-12 cream puffs.

Eggnog Cream:

Beat all ingredients except cream in large bowl with electric mixer on low speed, for 1-2 minutes or until smooth. Add cream. Turn up speed to high and beat for 1-2 minutes or until soft peaks form.

Contributor:pat ciesla

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