Butterscotch-Eggnog Cream Puff Pastry

Brought these goodies to school one day and they were a big hit, even my teacher asked for the recipe ^_^

I had a left over butterscotch pudding mix about 3/4 of 1 envelope that is why the recipe only used 3/4 of the envelope; if 1 envelope requires about 3 cups (or 750 ml) milk, I tweaked a bit the measurement into 100 ml eggnog, 100 ml milk, and 50 water.

4 eggs
130 grams all purpose flour
250 ml water
100 grams margarine

3/4 of 1 envelope butterscotch instant pudding mix
1 tbsp potato/corn starch

1 tbsp all purpose flour
100 ml milk
50 ml water
100 ml eggnog

Bring water and margarine to boil, turn off heat, mix in flour, let rest for 10 minutes then mix in eggs one at a time (using mixer).

Preheat oven to 400 F, line a baking sheet with parchment paper, drop a spoon of batter until all used-up. Bake for 20-25 minutes without opening the oven at all.

Meanwhile mix butterscotch pudding with potato/corn starch and flour, then add in milk, water, and eggnog, bring to boil until thickened. Turn off heat, stir until pudding cooled down a bit, place in a squirt-bottle, and chilled until pudding kind of firm but still a little runny.

Take out pastry from the oven and make a couple of holes on each but using toothpick; place on cooling rack. When pastries are cooled, either slice the top or make a hole big enough to squirt in the pudding. Serve immediately.

If served the next day or not immediately, place filled pastries in the fridge.

Cream Puff

Ingredients

Cream Puff

  • 4 eggs
  • 130 grams all purpose flour
  • 250 ml water
  • 100 grams margarine

Filling

  • 3/4 of 1 envelope butterscotch instant pudding mix
  • 1 tbsp potato/corn starch
  • 1 tbsp all purpose flour
  • 100 ml milk
  • 50 ml water
  • 100 ml eggnog

Instructions

  • Bring water and margarine to boil, turn off heat, mix in flour, let rest for 10 minutes then mix in eggs one at a time (using mixer).
  • Preheat oven to 400 F, line a baking sheet with parchment paper, drop a spoon of batter until all used-up. Bake for 20-25 minutes without opening the oven at all.
  • Meanwhile mix butterscotch pudding with potato/corn starch and flour, then add in milk, water, and eggnog, bring to boil until thickened. Turn off heat, stir until pudding cooled down a bit, place in a squirt-bottle, and chilled until pudding kind of
  • firm but still a little runny.
  • Take out pastry from the oven and make a couple of holes on each but using toothpick; place on cooling rack. When pastries are cooled, either slice the top or make a hole big enough to squirt in the pudding. Serve immediately.

Notes

If served the next day or not immediately, place filled pastries in the fridge.
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