Eggnog Cream Puffs - cooking recipe

Ingredients

Cream Puffs
1 cup water
1/2 cup butter
1 cup all-purpose flour
4 eggs
powdered sugar
Eggnog Cream
1 (3 1/2 ounce) package instant vanilla pudding
1 cup milk
1 teaspoon ground nutmeg
1 teaspoon rum extract
1/4 teaspoon ground ginger
2 cups whipping cream

Preparation

Heat oven to 400\u00b0F.
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.
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.
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.
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.