Tuesday, December 9, 2014

Eggnog Cream Puffs (1965)

  • 2 cups eggnog
  • 1 cup whipping cream
  • 2 tbspns sugar
  • 2 tbspns cornstarch
  • 1 tspn unflavored gelatin
  • Powdered sugar of chocolate fudge sauce
  • 12 cream puff shells (recipe below)
1. Combine the cornstarch, sugar and gelatin in a saucepan.
2. Gradually stir in the eggnog. Blend until smooth before heating.  
3. Cook gently, stirring constantly, until mixture thickens and boils.  Cool, stirring mixture frequently to prevent "skin" from forming.
4. When eggnog mixture is cooled completely, beat it until smooth.
5. Whip the cream until stiff and fold into eggnog mixture.
6. Fill 12 large cream puff shells. Top with chocolate fudge sauce and refrigerate. Or refrigerate,  and sift powdered sugar over just before serving.

Cream Puff Shells Recipe
  • 1 cup flour
  • 4 eggs
  • 1/2 cup butter
  • 1 cup water
  • 1/2 tspn salt
1. Preheat oven to 425 degrees.
2. Bring water to a boil; add the salt and butter. Break up the butter to speed melting. It is important that as little as possible of the water boil away.
3. Dump the flour into the boiling liquid and stir rapidly.  As soon as the mixture holds together and looks like corn meal mush, remove it from the heat.
4. Beat in the eggs, one at a time, until the mixture is smooth.
5. Drop by tablespoonfuls onto a shiny cookie sheet. Allow room for expansion.
6. Bake at 425 degrees for 20 minutes. Reduce heat to 325 degrees and bake for 20 minutes longer, or until golden and crisp.
7. Remove to cooling racks. Make a slit in each puff or cut off tops to speed cooling and drying.  Make 12 puffs.

(Origin - "Holiday Recipes Featuring Knudsen Products" by Barbara Lane, Home Economics Director of Knudsen Creamery Co., 1965)

No comments:

Post a Comment