Dessert Recipes
Eggnog Éclairs
Ingredients
Éclairs
- 1/2 cup water
- 1/4 cup sweet butter
- 1/2 cup sifted all-purpose flour
- 1/2 teaspoon salt
- 2 eggs
Eggnog Filling
- 2 1/2 tablespoons cornstarch
- 2 cups bottled eggnog
- 1 tablespoon rum
Instructions
Éclairs
- 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.
- Add one 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.
- Bake at 400 degrees F for 30 minutes.
- Cool. With a very sharp knife slice off tops, remove bits of soft dough from inside éclair shell. Fill with eggnog filling.
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.
- Refrigerate until thoroughly chilled.
- An added touch...serve with whipped cream and dribble with chocolate sauce.
Attribution
Posted by FootsieBear at Recipe Goldmine 11/3/2001 4:57 pm.