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
3/4 of 1 evelope butterscotch instant pudding mix
130 grams all purpose flour
250 ml water
100 grams margarine
100 ml eggnog
100 ml milk
50 ml water
1 tbsp all purpose flour
1 tbsp potato/corn starch

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.

Recipe is already posted on http://indorecipe.com/index.php?option=com_garyscookbook&Itemid=100003&func=detail&id=3013

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