Eggnog Cream Puffs

Cooking instructions
  1. Boil water, ¾ tsp granulated sugar, ¼ tsp salt, and butter in a small pot on high heat until the mixture is completely boiled.
  2. Turn the stove to low heat, quickly add all-purpose flour and mix well until everything is thick and non-sticky.
  3. Remove the mixture from the pot, mix a little more to make it less hot.
  4. When the mixture cools down but is still warm, add 2 eggs and mix well until smooth.
  5. Preheat the oven to 430 degrees.
  6. Transfer the mixture into a pastry bag or thick Ziploc bag and cut a ⅓” hold.
  7. Squeeze the mixture out on a baking tray/sheet. Each dough should be a size of an Oreo cookie. Use your finger to shape them if necessary (Tips: dip your finger into water to avoid stickiness).
  8. Bake at 430 degrees for 14 mins (or a little longer until you start seeing the shells get golden brown if your oven is big) then continue baking at 350 degrees for another 10 minutes.
  9. After baking, take the puffs out and wait for them to completely cool down.
  10. Meanwhile, prepare the Eggnog filling cream by mixing Shamrock Farms Heavy Whipping Cream (either stand mixer or hand mixer works) until soft peak.
  11. Add sugar powder 1 tbsp at a time, then add vanilla extract.
  12. Slowly add Shamrock Farms Eggnog and continue to mix until stiff peak, then transfer the cream into a frosting bag/Ziploc bag.
  13. The puffs should be cool now. Use a knife to cut them horizontal.
  14. Fill the Eggnog cream in the middle of each puff.
  15. Enjoy.