Eggnog Cream Puffs Recipe

Introduction

These eggnog cream puffs combine light, airy pastry with a rich, festive filling that’s perfect for holiday gatherings. Filled with a smooth eggnog-flavored whipped cream, they offer a delightful twist on a classic dessert.

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 your oven to 400°F (200°C) and prepare baking sheets by greasing them or lining with parchment paper.
2. Step 2: In a large saucepan, bring the water, cubed butter, and salt to a rolling boil over medium-high heat.
3. Step 3: Remove the pan from heat and quickly add all the flour and nutmeg. Stir vigorously until the mixture pulls away from the sides and forms a ball.
4. Step 4: Let the dough rest for 5 minutes to cool slightly.
5. Step 5: Add eggs one at a time, beating well after each addition until the dough is smooth and glossy.
6. Step 6: Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 1 inch apart.
7. Step 7: Bake for 30 to 35 minutes until the puffs are firm, deeply golden, and fully set.
8. Step 8: Remove from oven and immediately pierce each puff with a knife tip to release steam. Let cool completely on a wire rack.
9. Step 9: To make the filling, beat the heavy cream until it begins to thicken. Gradually add confectioners’ sugar, eggnog, vanilla extract, and nutmeg. Continue beating until soft peaks form.
10. Step 10: Slice the top third off each cream puff and spoon or pipe the eggnog whipped cream inside. Replace the tops.
11. Step 11: Dust the filled cream puffs with additional confectioners’ sugar and serve immediately.

Tips & Variations

• For a stronger eggnog flavor, add a tablespoon more eggnog to the whipped cream filling.
• Use a piping bag to fill the puffs neatly and evenly.
• Swap nutmeg for cinnamon or add a pinch of cloves for a different holiday spice twist.

Storage

Store leftover cream puffs in an airtight container in the refrigerator for up to 2 days. To keep the pastry crisp, you can store the puffs and filling separately and assemble just before serving. Reheat plain puffs in a 350°F (175°C) oven for 5 minutes before filling if desired.

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 in an airtight container. Fill them with whipped cream just before serving to keep them fresh and crisp.

What if I don’t have eggnog?

If eggnog isn’t available, you can substitute with a mixture of milk and a pinch of ground cinnamon and nutmeg to mimic the flavor in the whipped cream filling.

Eggnog Cream Puffs Recipe

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Delight in these festive Eggnog Cream Puffs, featuring light and airy choux pastry shells filled with a luscious eggnog-infused whipped cream. Perfect for holiday gatherings, this recipe combines classic French technique with seasonal flavors to create an elegant and delicious dessert.

• Author: Nora
• 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 sticking.
2. Boil Butter, Water, and Salt: In a large saucepan, bring 1 cup water, 1/2 cup cubed butter, and 1/8 teaspoon salt to a rolling boil to prepare the base for the choux pastry.
3. Add Flour and Nutmeg: Remove from heat and immediately add 1 cup all-purpose flour all at once, then stir in 3/4 teaspoon ground nutmeg. Stir vigorously until the mixture pulls away from the sides of the pan, forming a dough.
4. Let Dough Rest: Let the dough rest for 5 minutes off the heat to cool slightly, making it easier to incorporate eggs.
5. Incorporate Eggs: Add 4 large room temperature eggs one at a time, beating well after each addition until the dough is smooth and glossy, indicating good aeration and proper consistency.
6. Form Cream Puffs: Drop the dough by rounded tablespoonfuls onto the prepared baking sheets, spacing each about 1 inch apart to allow room for rising.
7. Bake: Bake in the preheated oven for 30–35 minutes or until the cream puffs are firm, deeply golden, and fully set, indicating they are cooked through and hollow inside.
8. Release Steam and Cool: Immediately pierce each puff with a knife tip to release steam, preventing sogginess. Cool completely on a wire rack.
9. Prepare Eggnog Filling: Beat 1 1/2 cups heavy whipping cream until it begins to thicken. Gradually add 1 1/2 cups confectioners’ sugar, 1/4 cup eggnog, 1 teaspoon vanilla extract, and 1/8 teaspoon ground nutmeg. Continue beating until soft peaks form, creating a light, flavorful filling.
10. Fill Cream Puffs: Cut the top third off each cooled cream puff. Spoon or pipe the eggnog whipped cream filling inside, then replace the tops to complete the dessert.
11. Finish and Serve: Dust the filled cream puffs with additional confectioners’ sugar for a festive touch and serve immediately to enjoy their fresh texture and flavor.

Notes

• Ensure eggs are at room temperature for easier incorporation into the dough.
• Piercing the cream puffs right after baking is essential to prevent collapse caused by steam inside.
• Use fresh eggnog for the most flavorful filling; homemade or high-quality store-bought options work well.
• For best results, fill the cream puffs just before serving to maintain their crisp exterior.
• These cream puffs can be stored unfilled at room temperature for a day, and the filling can be refrigerated up to 24 hours.

Keywords: Eggnog cream puffs, holiday dessert, choux pastry, festive cream puffs, eggnog whipped cream, Christmas dessert