The filling in these cream puffs resemble eggnog, with richness from the cream and the flavors of nutmeg and rum extract. Super served after your holiday meal.
3/4 cup water
1/4 cup milk
1 Tablespoon sugar
1/8 teaspoon salt
1/2 cup unsalted butter, cut into small slices
1 1/4 cups all-purpose flour
4 large eggs
1 sm. package instant pudding and pie filling mix, vanilla
1 cup milk
1 teaspoon ground nutmeg
1 teaspoon rum extract
1/4 teaspoon fresh ginger, peeled and grated
2 cups whipping cream
2 Tbsp. chopped candied fruit
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, sugar and salt. Bring to a boil, stirring constantly to dissolve the sugar and the salt.
Add the butter slices until melted. Remove from heat. 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.
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 10 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.
Share these Wisconsin Christmas Recipes with your friends and loved ones, and make it a family tradition to enjoy them together!