Cream Puffs Filled with Eggnog Pastry Cream


Cream Puffs Filled with Eggnog Pastry Cream
Print Recipe
This may be a little daunting for some people, but actually this is quite easy. Just very time consuming. However, it is very worthwhile. It is so beautiful and delicious. This cream puff shell is called “pate choux”. This is what éclairs are made from. Once again, this eggnog pastry cream is very rich, yet very delicious. Pastry cream will only stay refrigerated a couple of days. After it’s dipped in white chocolate, oh my gosh, so decadent!!!!! I love to make these shells and freeze them without filling them and pop in the freezer. When you have company, take them out of freezer, slice them- fill them with whipped cream and strawberries, ice cream or just about anything.
Cream Puffs Filled with Eggnog Pastry Cream
Print Recipe
This may be a little daunting for some people, but actually this is quite easy. Just very time consuming. However, it is very worthwhile. It is so beautiful and delicious. This cream puff shell is called “pate choux”. This is what éclairs are made from. Once again, this eggnog pastry cream is very rich, yet very delicious. Pastry cream will only stay refrigerated a couple of days. After it’s dipped in white chocolate, oh my gosh, so decadent!!!!! I love to make these shells and freeze them without filling them and pop in the freezer. When you have company, take them out of freezer, slice them- fill them with whipped cream and strawberries, ice cream or just about anything.
Ingredients
Eggnog Pastry Cream
Cream Puff Shells
Servings:
Instructions
Eggnog Pastry Cream
  1. Place flour in a heavy saucepan, gradually whisk in eggnog until blended and smooth.
  2. Add egg yolks, 1 at a time, whisking until just combined after each addition.
  3. Cook over medium-low heat, stirring constantly until thickened (about 42 minutes).
  4. Remove from heat, stir in butter and extracts.
  5. Transfer pastry cream to a bowl.
  6. Cover surface with plastic wrap and chill 8 hours or overnight. (Pastry cream will be very thick).
Cream Puff Shells
  1. Combine water and butter in a heavy saucepan, bring to a boil over medium high heat.
  2. Add flour and salt all at once, stirring vigorously with a wooden spoon until mixture leaves sides of pan and form a smooth ball.
  3. Remove from the heat and place in a mixer.
  4. Mix this ball until cool, about 3-5 minutes. You will see steam venting out of your floured mixture. This is what you want to see.
  5. Add eggs, 1 at a time (and I mean, 1 at a time.) I have ruined this recipe by adding eggs too close together. Only add the next egg after you see the first egg is thoroughly mixed. And the dough is smooth.
  6. Drop cream puff paste by rounded teaspoons 2” apart onto ungreased baking sheets; then quickly smooth tops with the back of spoon or wet fingers to round puffs.
  7. Bake at 425° for 10 minutes. Reduce oven temperature to 400°, and switch positions of baking sheets.
  8. Bake 18 to 20 minutes more or until puffed and golden, switching position of baking sheets again halfway through baking.
  9. Turn off oven; let puffs stand in oven to dry 15 more minutes.
  10. Remove puffs to wire racks to cool completely.
  11. Pipe Eggnog Pastry Cream through side of each cream puff, using pastry bag fitted with a long, narrow round tip (#10).
  12. Melt white chocolate with a tablespoon of shortening in a saucepan over low heat, stirring until smooth. Remove from heat.
  13. Dip the bottom of each cream puff, 1 at a time, into melted white chocolate and place of cookie sheet. Refrigerate.
Recipe Notes

****Make sure your plastic wrap is placed directly on the pastry cream-- that prevents a skin from forming.

 

Share this Recipe
 
Powered byWP Ultimate Recipe
Cream Puffs Filled with Eggnog Pastry Cream
Print Recipe
This may be a little daunting for some people, but actually this is quite easy. Just very time consuming. However, it is very worthwhile. It is so beautiful and delicious. This cream puff shell is called “pate choux”. This is what éclairs are made from. Once again, this eggnog pastry cream is very rich, yet very delicious. Pastry cream will only stay refrigerated a couple of days. After it’s dipped in white chocolate, oh my gosh, so decadent!!!!! I love to make these shells and freeze them without filling them and pop in the freezer. When you have company, take them out of freezer, slice them- fill them with whipped cream and strawberries, ice cream or just about anything.
Cream Puffs Filled with Eggnog Pastry Cream
Print Recipe
This may be a little daunting for some people, but actually this is quite easy. Just very time consuming. However, it is very worthwhile. It is so beautiful and delicious. This cream puff shell is called “pate choux”. This is what éclairs are made from. Once again, this eggnog pastry cream is very rich, yet very delicious. Pastry cream will only stay refrigerated a couple of days. After it’s dipped in white chocolate, oh my gosh, so decadent!!!!! I love to make these shells and freeze them without filling them and pop in the freezer. When you have company, take them out of freezer, slice them- fill them with whipped cream and strawberries, ice cream or just about anything.
Ingredients
Eggnog Pastry Cream
Cream Puff Shells
Servings:
Instructions
Eggnog Pastry Cream
  1. Place flour in a heavy saucepan, gradually whisk in eggnog until blended and smooth.
  2. Add egg yolks, 1 at a time, whisking until just combined after each addition.
  3. Cook over medium-low heat, stirring constantly until thickened (about 42 minutes).
  4. Remove from heat, stir in butter and extracts.
  5. Transfer pastry cream to a bowl.
  6. Cover surface with plastic wrap and chill 8 hours or overnight. (Pastry cream will be very thick).
Cream Puff Shells
  1. Combine water and butter in a heavy saucepan, bring to a boil over medium high heat.
  2. Add flour and salt all at once, stirring vigorously with a wooden spoon until mixture leaves sides of pan and form a smooth ball.
  3. Remove from the heat and place in a mixer.
  4. Mix this ball until cool, about 3-5 minutes. You will see steam venting out of your floured mixture. This is what you want to see.
  5. Add eggs, 1 at a time (and I mean, 1 at a time.) I have ruined this recipe by adding eggs too close together. Only add the next egg after you see the first egg is thoroughly mixed. And the dough is smooth.
  6. Drop cream puff paste by rounded teaspoons 2” apart onto ungreased baking sheets; then quickly smooth tops with the back of spoon or wet fingers to round puffs.
  7. Bake at 425° for 10 minutes. Reduce oven temperature to 400°, and switch positions of baking sheets.
  8. Bake 18 to 20 minutes more or until puffed and golden, switching position of baking sheets again halfway through baking.
  9. Turn off oven; let puffs stand in oven to dry 15 more minutes.
  10. Remove puffs to wire racks to cool completely.
  11. Pipe Eggnog Pastry Cream through side of each cream puff, using pastry bag fitted with a long, narrow round tip (#10).
  12. Melt white chocolate with a tablespoon of shortening in a saucepan over low heat, stirring until smooth. Remove from heat.
  13. Dip the bottom of each cream puff, 1 at a time, into melted white chocolate and place of cookie sheet. Refrigerate.
Recipe Notes

****Make sure your plastic wrap is placed directly on the pastry cream-- that prevents a skin from forming.

 

Share this Recipe
 
Powered byWP Ultimate Recipe