Eggnog Eclairs Recipe
Eggnog Eclairs Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 55 min. + chilling Bake: 25 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 55 min. + chilling Bake: 25 min. + cooling

Ingredients

  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 2 cups whole milk
  • 2 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 eggs
  • ASSEMBLY:
  • 1 cup heavy whipping cream
  • 1 cup confectioners' sugar
  • 1 to 2 tablespoons whole milk

Directions

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. Yield: about 1 dozen.
Originally published as Eggnog Eclairs in Taste of Home Christmas Annual Annual 2015, p140

Nutritional Facts

1 filled eclair: 349 calories, 21g fat (12g saturated fat), 150mg cholesterol, 283mg sodium, 36g carbohydrate (25g sugars, 0 fiber), 5g protein.

  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 2 cups whole milk
  • 2 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 eggs
  • ASSEMBLY:
  • 1 cup heavy whipping cream
  • 1 cup confectioners' sugar
  • 1 to 2 tablespoons whole milk
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. In a small bowl, mix confectioners' sugar and milk until smooth; spread over eclairs. Serve immediately. Yield: about 1 dozen.
Originally published as Eggnog Eclairs in Taste of Home Christmas Annual Annual 2015, p140

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