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Eggnog Cream Puffs

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24
serves

INGREDIENTS

24 small cream puff shells (2 1/2" - 3" diameter), purchased or homemade
1/4 cup cold water
1/4 cup unflavored gelatin
2 1/2 cups dairy eggnog, divided
2 tbsp. rum or 1 tsp. rum extract
1 tsp. vanilla extract
1 cup whipping cream
1/4 cup candied red cherries or dried Door County cherries, finely chopped
6 German sweet chocolate squares, finely chopped (about 1 1/3 oz. each)

INSTRUCTIONS

  1. 1
    Cut off top 1/3 of each cream puff shell and set aside. Discard soft interior.
  2. 2
    Soften gelatin in gold water.
  3. 3
    Place 1 cup eggnog in a saucepan, place over low heat and bring to a simmer. Add softened gelatin and stir until dissolved. Remove saucepan from heat; add the remaining 1 1/2 cups eggnog, rum and vanilla. Chill until partially set (consistency of unbeaten egg whites), about 45 minutes.
  4. 4
    Whip cream until stiff; gently fold into eggnog mixture, adding cherries and chocolate. Chill until mixture mounds when dropped from a spoon, about 30 minutes. Fill cream puff shells with eggnog filling and replace top right before serving. Serve chilled.

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cuisines North & South American
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