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Instructions |
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Heat oven to 400 degrees. Heat water and butter to rolling boil in 2.5 quart sauce pan. 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.
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Drop dough by 1/4 cupfuls about 3 inches apart onto the ungreased cookie sheet. Bake 35 to 40 minutes or until puffed and golden. Cool away from draft.
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Cut off tops of puffs, pull out any soft dough, fill puffs with eggnog cream. Replace tops. Sprinkle with powdered sugar.
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EGGNOG CREAM- Beat all ingredients except cream in larg bowl with electric mixer on low speed 1 to 2 minutes or until smooth. Add cream. Beat on high 1 to 2 minutes or until soft peaks form.
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Originally Submitted
11/27/2010
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