Print Recipe

Eggnog Éclairs




Eggnog Filling


  1. In a small saucepan, bring water and butter to a boil, stir until batter is melted. Add flour and salt all at once, and continue cooking, stirring constantly, until mixture forms a ball and no longer clings to side of saucepan. Remove from heat.
  2. Add 1 egg at a time and beat after each addition, continue beating until mixture has a silky sheen. Place 1 tablespoon of mixture on a greased baking sheet, spread into oblong shape until 4 inches repeat nine times.
  3. Bake at 400 degrees F for 30 minutes
  4. Cool. With a very sharp knife slice off tops, remove bits of soft dough from inside éclair shell. Fill with eggnog filling.
  5. Eggnog Filling: Into a small saucepan, measure cornstarch; gradually stir in eggnog. Cook over medium heat, stirring constantly, until mixture thickens and boils. Remove from heat, cool, stirring occasionally. Stir in rum.
  6. Refrigerate until thoroughly chilled.
  7. An added touch...serve with whipped cream and dribble with chocolate sauce.

Posted by FootsieBear at Recipe Goldmine 11/3/2001 4:57 pm.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.