I’m sorry to say this, but eggnog is a relatively recent discovery of mine — as a little kid, I always thought the idea of drinking a mix of raw eggs and milk together always kinda grossed me out. This irrational fear lasted for several years and finally disappeared earlier this month, when I finally mustered up the courage to try a glass. I was pleasantly surprised to discover that I actually liked its flavor! It reminded me of the leftover milk after a bowl of Cinnamon Toast Crunch, which has always been my favorite cereal. Pretty soon, I became obsessed and began dreaming up ways to incorporate the classic holiday drink into desserts. This recipe for eggnog cream puffs is just the beginning. Some baker’s notes:
Different brands of eggnog have varying ratios of egg, milk and cream. If you buy a brand that has more milk, you’ll likely need a tablespoon or so of extra heavy cream to get the desired fluffy whipped cream texture.
Eggnog Cream Puffs from www.hummingbirdhigh.com ingredients For the Profiteroles: (makes 16 two-inch cream puffs)
1 cup water 6 tablespoons unsalted butter, cut into 1-inch cubes 1 tablespoon plus 1 teaspoon granulated sugar 1/8 teaspoon salt 1 cup all-purpose flour 4 large eggs
For Eggnog Whipped Cream Filling: (makes enough for 16 heavily-stuffed cream puffs)
1 cup heavy whipping cream, cold ½ cup eggnog, cold 1 tablespoon confectioners’ sugar ¼ teaspoon ground cinnamon ¼ teaspoon ground nutmeg
For the Chocolate Ganache Topping: (makes around 1 1/2 cups, enough for sixteen cream puffs)
4 ounces semisweet or bittersweet chocolate, finely chopped 1/2 cup heavy cream 1 tablespoon pure vanilla extract
Recipe For the Profiteroles: For the Eggnog Whipped Cream Filling: For the Chocolate Ganache Topping: Thanks for stopping by! For baker’s notes and more recipes, please visit www.hummingbirdhigh.com Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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