Author: Nikki
These Eggnog Eclairs have a light and fluffy pastry shell that is filled with a delicious eggnog cream and topped with an eggnog frosting. They are a delightful and delicious holiday treat!
Eclair Pastry Shell
- ¾ cup butter
- 1½ cups water
- 1½ cups flour
- ½ teaspoon salt
- 1 Table spoon sugar
- 6 eggs, room temperature
Eggnog Filling
- 2 cups whipping cream
- ¼ cup sugar
- 5.1 ounce vanilla instant pudding
- 2 cups eggnog
Eggnog Frosting
- 8 ounces of bakers white chocolate
- ¼ cup butter
- 2 cups powdered sugar
- ⅓ cup eggnog
- nutmeg to garnish
- Preheat oven to 400 degrees F.
- Line cookie sheet with parchment paper.
- In a medium size sauce pan bring butter and water to a boil.
- Add flour, salt and sugar and mix well with a wooden spoon over medium heat for 1 minute.
- Remove from the stovetop and allow to cool for 5 minutes.
- With an electric mixer add eggs one at a time, mixing well after each egg.
- Spoon dough into a large pastry bag or a Zip-lock bag. Cut off the tip of a corner, About ½ inch
- Pipe dough in 3" strips, coming back over the top for 2 layers of dough.
- Bake for 20 to 25 minutes. Time may vary depending on the calibration of your oven. Eclairs should be golden brown in color and feel hollow.
- Cool completely on wire rack.
Eggnog Filling
- In a medium size bowl, beat whipping cream and sugar until stiff peaks form.
- In a separate bowl mix pudding and eggnog together. Mix well and chill in refrigerator for 5 minutes.
- Spoon into filling into pastry bag with an ⅛" opening.
- Using the end of the decorating tip, puncture a hole into the end of each side of the éclair and fill the éclair until it is full.
Eggnog Frosting
- Melt white chocolate and butter together in a microwavable bowl, stirring about every 30 seconds until completely smooth.
- Add powdered sugar and eggnog and mix well.
- Frost each éclair with a strip of frosting down the center of each éclair.
- Keep refrigerated.
Recipe by Chef in Training at https://www.chef-in-training.com/eggnog-eclairs/
3.4.3177