Eggnog Cream Puffs Recipe

Introduction

These Eggnog Cream Puffs are a festive twist on the classic French pastry, perfect for holiday gatherings. Light, airy choux pastry filled with a rich, spiced eggnog whipped cream makes every bite a seasonal delight.

Ingredients

• 1 cup water
• 1/2 cup butter, cubed
• 1/8 teaspoon salt
• 1 cup all-purpose flour
• 3/4 teaspoon ground nutmeg
• 4 large eggs, room temperature
• 1 1/2 cups heavy whipping cream
• 1 1/2 cups confectioners’ sugar
• 1/4 cup eggnog
• 1 teaspoon vanilla extract
• 1/8 teaspoon ground nutmeg
• Additional confectioners’ sugar for dusting

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Grease baking sheets or line them with parchment paper.
2. Step 2: In a large saucepan, bring water, cubed butter, and salt to a rolling boil.
3. Step 3: Add the flour all at once, then sprinkle in the 3/4 teaspoon ground nutmeg. Stir vigorously until the mixture pulls away from the sides of the pan and forms a ball.
4. Step 4: Remove the pan from heat and let the dough rest for 5 minutes to cool slightly.
5. Step 5: Add the eggs one at a time, beating well after each addition. Continue beating until the dough becomes smooth and glossy.
6. Step 6: Drop the dough by rounded tablespoonfuls onto the prepared baking sheets, spacing them about 1 inch apart.
7. Step 7: Bake for 30 to 35 minutes, or until the puffs are firm, deeply golden, and fully set.
8. Step 8: Immediately pierce each puff with the tip of a knife to release steam. Allow to cool completely on a wire rack.
9. Step 9: To make the filling, beat the heavy cream until it starts to thicken. Add the confectioners’ sugar, eggnog, vanilla extract, and 1/8 teaspoon ground nutmeg. Continue beating until soft peaks form.
10. Step 10: To assemble, cut the top third off each cream puff. Spoon or pipe the eggnog whipped cream into the base, then replace the tops. Dust with additional confectioners’ sugar before serving.

Tips & Variations

• For a stronger nutmeg flavor, sprinkle a little extra on top before baking or mix a pinch into the dough.
• Substitute eggnog with vanilla custard or pastry cream for a different filling.
• Make sure eggs are at room temperature before adding to the dough for the best rise.
• Use a piping bag to drop dough for evenly sized cream puffs.

Storage

Store filled cream puffs in an airtight container in the refrigerator for up to 2 days. For best texture, fill the puffs just before serving. Unfilled puffs can be kept in an airtight container at room temperature for up to 2 days or frozen for up to 1 month. To reheat, warm gently in a 300°F (150°C) oven for 5–7 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cream puffs ahead of time?

Yes, you can bake the puffs a day ahead and store them unfilled in an airtight container. Fill them with the eggnog whipped cream just before serving to keep them fresh and crisp.

What can I use if I don’t have eggnog?

You can substitute eggnog with flavored milk, vanilla custard, or a combination of milk and a pinch of spices like cinnamon and nutmeg to mimic eggnog’s flavor.

Eggnog Cream Puffs Recipe

Print Recipe

★★★★★

4.5 from 134 reviews

Delight in these festive Eggnog Cream Puffs, featuring light and airy choux pastry shells filled with a luscious eggnog-flavored whipped cream. Perfect for holiday gatherings, this recipe combines the warm spice of nutmeg with the creamy richness of eggnog to create an indulgent and elegant dessert.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 12 cream puffs 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Choux Pastry:

• 1 cup water
• 1/2 cup butter, cubed
• 1/8 teaspoon salt
• 1 cup all-purpose flour
• 3/4 teaspoon ground nutmeg
• 4 large eggs, room temperature

Eggnog Whipped Cream Filling:

• 1 1/2 cups heavy whipping cream
• 1 1/2 cups confectioners’ sugar
• 1/4 cup eggnog
• 1 teaspoon vanilla extract
• 1/8 teaspoon ground nutmeg

For Dusting:

• Additional confectioners’ sugar

Instructions

1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 400°F (200°C). Grease baking sheets or line them with parchment paper to prevent the cream puffs from sticking.
2. Boil Butter and Water: In a large saucepan, combine the water, cubed butter, and salt. Bring the mixture to a rolling boil over medium-high heat.
3. Add Flour and Nutmeg: Remove the pan from heat and add all the flour at once along with the ground nutmeg. Stir vigorously with a wooden spoon until the dough pulls away from the sides of the pan and forms a cohesive ball.
4. Rest Dough: Let the dough rest for 5 minutes to cool slightly, which will help when adding the eggs.
5. Incorporate Eggs: Add the eggs one at a time, beating well after each addition. Continue to beat until the dough is smooth, glossy, and well combined, ensuring each egg is fully incorporated before adding the next.
6. Shape the Puffs: Drop the dough by rounded tablespoonfuls onto the prepared baking sheets, spacing them about 1 inch apart to allow room for expansion.
7. Bake: Bake the dough for 30–35 minutes or until the puffs are firm, deeply golden brown, and fully set, indicating they are cooked through.
8. Release Steam and Cool: Immediately after removing from the oven, pierce each puff with a knife tip to release steam and prevent sogginess inside. Then transfer to a wire rack to cool completely.
9. Prepare Filling: Beat the heavy whipping cream until it begins to thicken. Gradually add the confectioners’ sugar, eggnog, vanilla extract, and ground nutmeg. Continue beating until soft peaks form, creating a smooth and fluffy eggnog-flavored whipped cream.
10. Fill the Cream Puffs: Slice off the top third of each cooled puff. Spoon or pipe the eggnog whipped cream filling into the hollow centers, then replace the tops. Dust with additional confectioners’ sugar before serving.

Notes

• Ensure the eggs are at room temperature before adding to the dough for better incorporation and texture.
• Do not open the oven door during the first 20 minutes of baking to prevent the puffs from collapsing.
• For best results, fill the cream puffs just before serving to keep the pastry crisp.
• Store leftover cream puffs in an airtight container in the refrigerator for up to 2 days.

Keywords: Eggnog cream puffs, holiday desserts, choux pastry, whipped cream filling, festive desserts