Save on Pinterest

Eggnog Eclairs

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
  • Total Time
    Prep: 55 min. + chilling Bake: 25 min. + cooling
  • Makes
    about 1 dozen

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

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.
Nutrition Facts
1 filled eclair: 349 calories, 21g fat (12g saturated fat), 150mg cholesterol, 283mg sodium, 36g carbohydrate (25g sugars, 0 fiber), 5g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • Gramafk7
    Dec 29, 2017

    I don’t see any eggnog in this recipe. Just whole milk & nutmeg? I’m confused & being as I’m not a experienced baker by any means, did I miss something? Am I suppose to substitute eggnog for whole milk? I gave only the one star because I haven’t made the recipe but site won’t let me post a question w/o a rating.