|Chocolate Eggnog Cream Puffs|
cream puffs before, so I had the basic process down, but decided to change things up and make chocolate cream puff shells this time around. The shells don't have any sugar in them, making them an ideal blank (chocolate) canvas for the sweetened eggnog pastry cream. Although you might be familiar with the giant overwhelming cream puffs, I stuck to bite-sized ones making them perfect for a Christmas party where you want to try all the desserts on the spread!
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Chocolate Eggnog Cream Puffs
cream puff shell recipe from Taste of Home; eggnog pastry cream from The Seattle Times
for the cream puff shells:
1 cup water
1/2 cup butter
1/4 tsp salt
1 cup all-purpose flour
3 tbsp dark chocolate cocoa powder
for the eggnog pastry cream:
1 cup eggnog
1 cup whole milk
4 egg yolks
1/3 cup sugar
1/4 cup flour
1/4 cup cornstarch
1/4 tsp ground nutmeg
heaping 1/4 tsp salt
2 tsp vanilla extract
1. To make the cream puff shells, bring water, butter, and salt to a boil in a heavy saucepan over medium heat. Add flour and cocoa powder and stir until a smooth ball forms. Remove mixture from heat and allow to stand for 5 minutes. Add the eggs, one at a time, beating by hand after each addition until mixture is smooth and shiny.
2. Drop heaping tablespoonfuls of dough three inches apart onto greased or baking mat/parchment paper-lined baking sheets. Bake at 400F for 30-35 minutes, or until set and browned. Allow to cool on wire racks, slicing each in half horizontally to allow steam to escape. Allow to cool completely and store in an airtight container in the fridge overnight if not filling that day. (Do not make more than one day ahead of time)
3. To make the eggnog pastry cream, bring eggnog and milk to a simmer in a medium saucepan over medium-low heat. Meanwhile, in a separate bowl, whisk together egg yolks, sugar, flour, cornstarch, nutmeg, salt, and vanilla.
4. Temper the egg mixture by slowly whisking in 1/2 of the heated eggnog mixture, then whisking the tempered egg mixture back into the eggnog mixture in the saucepan. Over medium-low to medium heat, bring the mixture to a low boil, whisking constantly, for about 4-6 minutes total, until mixture thickens (do not overcook!).
5. Strain the pastry cream through a fine sieve into a bowl and press a piece of plastic wrap on the surface (this prevents a skin from forming). Allow to cool to room temperature before refrigerating for at least 2 hours and up to 3 days in advance.
6. To assemble cream puffs, spoon a tablespoon of eggnog pastry cream onto one half of the cream puff shell. Top with second half of shell. Repeat with remaining ingredients. Serve immediately or chill for up to 4 hours (best served the same day they're made).
Note: This post is sponsored by Safest Choice Eggs. However, all thoughts and opinions are my own.