Eggnog Cream Puffs

After sharing an instragram photo of the egg nog cream puffs on the weekend, I've had several requests for the recipe...and the cream puffs. Since it's easier to share the recipe (cream puffs don't ship that well...sorry), here you go!

1 cup water
1/2 cup butter or margarine
1 cup all purpose flour
4 eggs
eggnog cream (below)
powdered sugar

1. Heat oven to 400 degrees. Heat water and butter to rolling boil in 2 1/2 quart 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.

2. Drop dough by scant 1/4 cupfuls (I did about 1/8 cup) about 3 inches apart onto ungreased cookie sheet. Bake 35 to 40 minutes or until puffed and golden. Cool away from draft.

3. Cut tops of puffs; pull out any soft dough. Fill puffs with eggnog cream; replace tops. Sprinkle with powdered sugar. Serve immediately. Store covered in refrigerator.

Eggnog Cream

1 pkg (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

Beat all ingredients except cream in large bowl with electric mixture 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.