Puffs gain their full flavor only when they are filled with the appropriate cream. One of the most effective and popular versions is eggnog cream – velvety, delicate and exceptionally aromatic. Its base is a classic custard cream with eggs, enriched with eggnog and a small portion of cognac or vodka. The whole thing is stabilized with gelatin, thanks to which the cream holds its form perfectly.
Eggnog cream for puffs comes out lightfluffy and goes perfectly with choux pastry, without burdening it with either taste or consistency. This is a filling that literally melts in your mouth. However, it is worth remembering that due to the alcohol content, the dessert should not be served to the youngest.
Ingredients:
Cake:
- 100 ml of water,
- 75 g of wheat flour,
- 50 g of butter,
- 3 eggs,
- a pinch of salt.
Cream:
- 500 ml of milk,
- 100 g sugar,
- 50 ml of water,
- 100 ml eggnog,
- 10 ml of cognac or vodka,
- a package of vanilla pudding,
- egg in size S,
- a teaspoon of gelatin.
Additionally:
- powdered sugar for sprinkling.
How to do it:
1. Prepare the dough. Boil water, butter and a pinch of salt until the fat dissolves. Remove the pot from the heat and add the flour, stirring constantly.
2. Put the pot back on the heat, stirring constantly, until it is lightly browned on the bottom and begins to pull away from the sides. Remove and cool.
3. Add one egg at a time and mix until completely combined, then transfer the mixture to a pastry bag and squeeze puffs with a diameter of approx. 6-7 cm onto a baking tray lined with baking paper.
4. Put the puffs in the oven preheated to 200 degrees Celsius and bake for 20-25 minutesuntil it rises and becomes golden in color. Remove and leave to cool completely, then cut off the tops and set aside.
5. Prepare the cream. Mix gelatin with water and leave to swell for about 10 minutes. Then heat it slightly in the microwave and leave to cool.
6. Pour 1/4 of the milk into a glass and boil the remaining milk in a pot with sugar. Mix the poured milk with the egg and pudding until smooth. When the milk from the pot is very hot, temper the mixture in the glass with it. Pour everything back into the boiling milk and keep stirring with a whisk until it thickens.
7. Remove the pot from the heat and pour the cream into a clean bowl. Cover it tightly with food foil to prevent a skin from forming (so-called foil in contact). Leave to cool.
8. Beat the cold cream with a mixer, then add gelatin, eggnog and cognac. Mix until all ingredients are combined.
9. Transfer the cream to a pastry bag and fill the halved puffs. Cover them with the previously cut tops and sprinkle with powdered sugar.
Source: Terazgotuje.pl
