EGGNOG ECLAIRS

Eggnog Eclairs image

My mother's golden eclairs have a rich, creamy custard filling. If you prefer, replace the simple glaze on top with a dusting of confectioners' sugar or a drizzle of melted chocolate. -Laurinda Johnston, Belchertown, Massachusetts

Provided by Taste of Home

Time 1h20m

Yield about 1 dozen.

Number Of Ingredients 18

Ingredients

3/4 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
2 cups whole milk
2 large egg yolks
2 tablespoons butter
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
ECLAIRS:
1 cup water
1/2 cup butter, cubed
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
ASSEMBLY:
1 cup heavy whipping cream
1 cup confectioners' sugar
1 to 2 tablespoons whole milk

Steps:

In a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter, vanilla and nutmeg. Cool 15 minutes, stirring occasionally. Transfer to a bowl. Press plastic wrap onto surface of custard. Refrigerate until cold, about 3 hours., Preheat oven to 400°. In a large saucepan, bring water, butter and salt to a rolling boil. Add flour all at once and beat until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball. Remove from heat; let stand 5 minutes., Add eggs, one at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny. Transfer to a resealable plastic bag; cut a 1-in. hole in one corner of bag. Pipe 3-in. strips 3 in. apart on greased baking sheets., Bake 10 minutes. Reduce heat to 350°; bake 15-20 minutes longer or until puffed, very firm and golden brown. Pierce side of each eclair with tip of a knife. Cool completely on a wire rack., To assemble, cut off the top third of each eclair. Pull out and discard soft dough from inside tops and bottoms. In a small bowl, beat cream until stiff peaks form. Fold into cold custard. Spoon into eclair bottoms; replace tops., In a small bowl, mix confectioners' sugar and milk until smooth; spread over eclairs. Serve immediately.

Nutrition Facts : Calories 349 calories, Fat 21g fat (12g saturated fat), Cholesterol 150mg cholesterol, Sodium 283mg sodium, Carbohydrate 36g carbohydrate (25g sugars, Fiber 0 fiber), Protein 5g protein.