Description
Enjoy these Dreamy Eggnog Cream Puffs, a festive and elegant holiday dessert combining light, airy puff pastry shells filled with a rich and flavorful eggnog-infused cream. Perfect for celebrations, this recipe blends classic French pastry technique with the nostalgic flavors of eggnog to delight your guests.
Ingredients
Scale
Puff Pastry Shells
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
Eggnog Cream Filling
- 1 cup heavy cream
- 1/2 cup eggnog
- 1 teaspoon vanilla extract
Garnish
- Powdered sugar for dusting
Instructions
- Preheat Oven: Begin by preheating your oven to 400°F (200°C) to prepare for baking the cream puffs.
- Boil Water and Butter: In a medium saucepan, combine 1 cup of water and 1/2 cup of unsalted butter, then bring the mixture to a rolling boil. This step ensures the butter melts completely and blends with the water to create the base for the dough.
- Add Flour and Salt: Stir in 1 cup of all-purpose flour and 1/4 teaspoon salt vigorously until the mixture pulls away from the sides of the pan and forms a smooth ball. This is the choux pastry dough.
- Cool Dough and Add Eggs: Remove the pan from heat and let the dough cool for a few minutes so that it does not cook the eggs when added. Then, add the 4 large eggs one at a time, beating well after each addition to ensure a smooth, glossy batter.
- Shape the Puffs: Using a spoon or piping bag, drop spoonfuls of the dough onto a baking sheet lined with parchment paper, spacing them apart to allow room for expansion.
- Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes or until the puffs are golden brown and puffed up. Avoid opening the oven door during baking to prevent collapsing.
- Prepare Filling: While the puffs are baking and cooling, whip together 1 cup of heavy cream, 1/2 cup of eggnog, and 1 teaspoon vanilla extract until soft peaks form. This creates a light and flavorful cream filling.
- Fill the Puffs: Once the cream puffs are completely cooled, slice or poke a hole to fill each puff with the eggnog cream mixture using a spoon or piping bag.
- Serve: Dust the filled cream puffs with powdered sugar just before serving for a festive touch.
Notes
- Ensure the dough cools enough before adding eggs to prevent scrambling.
- Use cold heavy cream and eggnog for better whipping results.
- You can store unfilled puff shells in an airtight container for up to 2 days.
- The filled cream puffs are best served fresh to maintain their crispness.
- For a stronger eggnog flavor, adjust the ratio by adding a bit more eggnog to the cream mixture.
