Eggnog Cream Puffs

Cream Puffs (see below)
2 tablespoons cornstarch
2 tablespoons granulated sugar
1 tablespoon unflavored Knox Gelatine
2 cups dairy eggnog
1 cup whipping cream
Confectioners' sugar (optional)
Chocolate Fudge Sauce

Combine cornstarch, sugar and gelatine in a nonreactive saucepan. Gradually stir in the eggnog. Blend until smooth, then turn on the heat. Cook gently, stirring constantly, until mixture thickens and boils. Cool, stirring mixture often to prevent a skin from forming.

When eggnog mixture has cooled completely, beat it until smooth. Whip the cream until stiff and fold into the cooled eggnog mixture. Fill 12 cream puff shells. Top with chocolate sauce and refrigerate. Sift confectioners' sugar over each cream puff just before serving.

Cream Puffs:
1/4 cup Crisco
1/2 cup boiling water
1/2 cup flour
1/4 teaspoon salt
2 eggs

Combine Crisco and boiling water and stir over low heat. Add all at once to this the flour and salt. Beat until smooth. Remove from heat. Add 2 eggs, one at a time, beating vigorously after each addition. Drop from a tablespoon onto a greased sheet. Bake at 350 degrees F for 20 minutes. Slice open and fill with eggnog filling.