The filling in these cream puffs resembles eggnog, with richness from the cream and the flavors of nutmeg and rum or rum extract.
Scrumptious and light, perfect served after your big holiday meal.
- 3/4 cup water
- 1/4 cup milk
- 1/4 tsp. white Stevia extract (or 1/4 cup sugar equivalent)
- 1/8 teaspoon salt
- 1/2 cup unsalted butter, cut into small slices
- 1 1/4 cups all-purpose flour
- 4 large eggs
- 1 package sugar-free instant vanilla pudding
- 1 cup milk
- 1 teaspoon ground nutmeg
- 1 teaspoon rum extract or 1 tbsp. rum
- 1/4 teaspoon fresh ginger, peeled and grated
- 2 cups whipping cream
- 2 Tbsp. chopped candied fruit (optional)
- Preheat oven to 425 degrees F.
- Line a large baking sheet with parchment paper; set aside.
- In a heavy medium saucepan combine the water, 1/4 cup milk and salt. Bring to a boil and add the butter slices. Stir until butter is melted.
- Remove from heat. Add the 1/4 tsp. Stevia extract and stir in with a whisk.
- All at once, stir in flour. Beat with a wooden spoon until flour is incorporated.
- Return to burner, set over a low heat. Cook, stirring constantly, until the mixture starts to pull away from the sides of the pan, about 1 to 2 minutes.
- Remove from heat and allow mixture to cool for 15 minutes.
- Add the eggs, one at a time, mixing well after each addition until the mixture is thick and smooth.
- Divide dough into 12 equal portions on prepared baking sheet. With moistened fingers build the dough portions into mounds.
- Bake cream puff shells for 10 minutes. Reduce heat to 350 degrees F and bake until golden brown and puffed, about 30 to 35 minutes (start checking at 20 minutes). Turn off the oven.
- With a small knife, poke two small holes in each puff (puffs are still in oven). Close oven door and leave puffs in oven for another 20 minutes.
- Remove puffs from oven, transfer to a rack and cool completely.
- Meanwhile, make filling. In a large bowl combine the pudding, 1 cup milk, the nutmeg, the extract and the ginger. Whisk to blend.
- Add the cream and beat until soft peaks form. Gently fold in the fruit. Split each cream puff and add filling.
- Chill in the refrigerator until serving time. Place on small dessert plates lined with paper doilies for decoration.
Note: For information about baking and cooking with Stevia see our What is Stevia page.
These easy-to-make truffles, flavored with a mix of citrus and holiday spices, make decadent, gourmet gifts.
- 1/4 cup whipping cream
- 1/4 teaspoon finely grated lemon rind
- 1/4 teaspoon finely grated orange rind
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 3/4 cup semi-sweet chocolate chips
- 1 Tablespoon cocoa powder
- In a small saucepan, heat whipping cream over med-high heat until just simmering, stirring so as not to scorch.
- Remove from heat and add rinds and spices. Let steep at least 15 minutes.
- Reheat cream mixture over medium-high heat until just simmering, stirring constantly.
- Remove from heat and stir in chocolate. Continue stirring until chips are melted (there will be a few lumps), returning the pan to the burner occasionally for only a few seconds, then removing it again, to help with the melting, stirring constantly.
- Transfer melted mixture to a covered container and place in refrigerator to firm up. Wait until it is somewhat firm (enough to form balls), then remove it from the refrigerator and let it sit until it softens enough to use. Alternately, you can microwave the mixture on high for 5 seconds only to soften it enough to work with.
- Meanwhile, sift cocoa powder into a bowl. Using a spoon, scoop a small amount of chocolate mixture and roll it quickly into a ball.
- Drop into the cocoa powder and roll to cover.
- Place truffles in a covered container in refrigerator to firm up completely before serving. Keep refrigerated and eat within three weeks.
Tip: Serve in small foil lined candy cups. (Can be found in baking area of most grocery stores)
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