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Eggnog Cream Puffs Recipe

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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.

Ingredients

Scale

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

Find it online: https://zarameals.com/eggnog-cream-puffs-recipe/