Eggnog Eclairs

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1/2 cup water
1/4 cup sweet butter
1/2 cup sifted all-purpose flour
1/2 tsp. salt
2 eggs
Eggnog Filling:

2-1/2 Tbsp. cornstarch
2 cups bottled eggnog
1 Tbsp. Rum

In a small saucepan, bring water and butter to a boil, stir until batter is melted. Add flour and salt all at once, and continue cooking, stirring constantly, until mixture forms a ball and no longer clings to side of saucepan.

Remove from heat. Add 1 egg at a time and beat after each addition, continue beating until mixture has a silky sheen

Place 1 Tbsp. of mixture on a greased baking sheet, spread into oblong shape until 4 inches repeat nine times. Bake at 400� for 30 minutes

Cool. With a very sharp knife slice off tops, remove bits of soft dough from inside eclair shell. Fill with eggnog filling.

Eggnog Filling


Into a small saucepan, measure cornstarch, gradually stir in eggnog. Cook over medium heat, stirring constantly, until mixture thickens and boils. Remove from heat, cool, stirring occasionally. Stir in rum.

Refrigerate until thoroughly chilled

An added touch....Serve with whipped cream and dribble with chocolate sauce