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Eggnog Cream Puffs Recipe

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★★★★★

4.8 from 109 reviews

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.

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 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

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