If you’re on the hunt for a dessert that captures the magic of the holidays in every bite, the Eggnog Cream Puffs Recipe is an absolute must-try. These delicate, airy choux pastries are filled with a luscious eggnog-infused cream that is both silky and rich, evoking the warm, nostalgic flavors of festive gatherings. The balance of nutmeg-spiced pastry cream with a light dusting of powdered sugar makes these cream puffs not just a treat, but a show-stopping centerpiece for any celebration. Trust me, once you make this recipe, it will become a personal favorite to share with friends and family each season.
Ingredients You’ll Need
What’s great about this Eggnog Cream Puffs Recipe is how it transforms a handful of simple, classic ingredients into something extraordinary. Each component plays a vital role—from the rich butter that makes the choux just right, to the creamy eggnog that brings a festive twist to the filling.
- 1 cup Water: Essential for creating the steam that helps the choux pastry puff up perfectly.
- 1/2 cup Unsalted Butter: Choose unsalted to control the seasoning and add a smooth richness.
- 1 tbsp Granulated Sugar: Sweetens the dough just enough without overpowering.
- 1/4 tsp Salt: Enhances all the flavors in the pastry shell.
- 1 cup All-Purpose Flour: Provides structure so your cream puffs hold their shape beautifully.
- 4 large Eggs: Adds moisture and helps the dough rise into those lovely puffs.
- 1 cup Full Fat Eggnog: The star flavor that infuses the cream filling with holiday cheer.
- 1/2 cup Whole Milk: Adds creaminess to the custard filling.
- 1/3 cup Granulated Sugar: Balances the richness in the pastry cream.
- 2 tbsp Cornstarch: Thickens the custard for the perfect creamy texture.
- 4 large Egg Yolks: Boosts the cream’s richness and smoothness.
- 2 tbsp Unsalted Butter: Adds velvety texture to the filling.
- 1 tsp Vanilla Extract: Elevates and rounds out the flavors beautifully.
- 1/2 tsp Ground Nutmeg: A classic holiday spice that pairs perfectly with eggnog.
- 1/4 tsp Salt: Balances sweetness and enhances flavor depth.
- 1 cup Heavy Cream: Whipped to airy perfection to lighten the filling.
- 1 tbsp Powdered Sugar: Sweetens the whipped cream without graininess.
- 1 tbsp Powdered Sugar (for dusting): A delicate, snowy finish to your cream puffs.
How to Make Eggnog Cream Puffs Recipe
Step 1: Prepare the Choux Pastry
Start by preheating your oven to 425°F (220°C) and lining your baking sheets with parchment paper to prevent sticking. In a saucepan, combine the water, unsalted butter, sugar, and salt, and bring it to a boil. Once boiling, remove the pan from heat and stir in the all-purpose flour quickly until the dough forms a ball and pulls away from the pan. Return the pan to low heat and stir for a few more minutes to dry the dough slightly. Let it cool just enough so you can handle it without cooking the eggs in the next step.
Step 2: Add the Eggs to the Dough
Now comes the magic of choux pastry. Add the eggs one at a time, mixing vigorously after each addition. The dough will look shiny and stringy as it transforms. This step is key for the light, hollow puff that will become your cream puff shell. Be patient and make sure the dough is uniform before moving on.
Step 3: Bake the Pastry Shells
Pipe 1.5-inch rounds onto the baking sheets, spacing them comfortably apart. Smooth any peaks with a wet finger or spoon to encourage even rising. Bake at 425°F for about 10-12 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 18-20 minutes. You’re aiming for a golden-brown hue and firm exterior. Avoid opening the oven door to keep them puffed and crisp.
Step 4: Make the Eggnog Pastry Cream
While your shells bake, heat the full-fat eggnog and whole milk in a saucepan just until warm. In a separate bowl, whisk together egg yolks, granulated sugar, and cornstarch until smooth. Slowly temper the warm eggnog mixture into the yolk mix, then return everything to the saucepan. Cook over medium heat, stirring constantly until the mixture thickens enough to coat the back of a spoon. Remove from heat and add butter, vanilla, nutmeg, and salt. Let it cool completely in the fridge to firm up.
Step 5: Whip the Cream and Fold into Pastry Cream
Whip the heavy cream with powdered sugar until you reach stiff peaks. This step is what makes your filling light and luscious—the perfect counterpart to the crisp pastry. Fold the whipped cream gently into the cooled eggnog pastry cream until well combined and smooth.
Step 6: Assemble Your Eggnog Cream Puffs Recipe
Once your choux pastries are cool to the touch, use a piping bag to fill each puff generously with the eggnog cream. Finish with a dusting of powdered sugar for that charming, festive look. For a twist, swap the powdered sugar for a dusting of cocoa powder to add a touch of chocolatey richness that pairs beautifully with the nutmeg and vanilla.
How to Serve Eggnog Cream Puffs Recipe
Garnishes
A sprinkle of powdered sugar is classic and elegant, but I love adding a little grated nutmeg on top for that festive aroma and a hint of warmth. You can also drizzle some caramel or a simple glaze to add extra decadence and shimmer to your presentation.
Side Dishes
Eggnog Cream Puffs are decadent enough to be a show-stopping dessert on their own, but they also pair wonderfully with a light fruit salad such as spiced poached pears or citrus segments. A warm spiced tea or a cup of freshly brewed coffee complements the creaminess nicely and keeps the cozy vibes going strong.
Creative Ways to Present
For a party, you can arrange the cream puffs into a croquembouche tower, secured with caramel threads for a stunning centerpiece. Another idea is to serve them alongside mini holiday cocktails, offering guests a sweet, festive bite between sips. Filling the puffs just before serving keeps them crisp and fresh, which elevates the experience even more.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the filled cream puffs in an airtight container in the refrigerator. Because the shell can soften over time, it’s best to enjoy them within one to two days for the ideal texture and flavor.
Freezing
You can freeze unfilled choux pastry shells by letting them cool completely and placing them in a freezer-safe bag or container. When ready to serve, thaw at room temperature, prepare the filling fresh, and assemble. Filled cream puffs are not recommended for freezing as the filling may separate.
Reheating
Reheat unfilled puff shells briefly in a 300°F oven for 5-7 minutes to regain that crisp exterior before filling. Avoid microwaving as it makes the pastry tough and chewy. Once assembled, serve chilled or at room temperature without reheating for the best experience.
FAQs
Can I use store-bought eggnog for the pastry cream?
Absolutely! Store-bought eggnog works wonderfully and adds that classic holiday flavor. Just make sure it’s full fat for the best richness in the cream filling.
What if I don’t have cornstarch? Can I use flour instead?
You can substitute with all-purpose flour, but you’ll want to use about twice as much as cornstarch to achieve the same thickening power. The texture might be a little less smooth, but still delicious.
How do I know when the choux pastry dough is ready after adding eggs?
The dough should be shiny and hold a peak when you lift your spoon or mixer paddle. It will be sticky but elastic and will fall off in thick ribbons. This ensures your puffs will hold their airy shape.
Can I make the filling vegan or dairy-free?
While this traditional recipe calls for dairy and eggs, you could experiment with plant-based milks and vegan butter substitutes. Keep in mind the egg yolks help thicken the pastry cream, so try cornstarch and silken tofu or other thickening agents for a similar consistency.
How do I pipe the filling into the cream puffs?
Use a piping bag fitted with a small round tip or simply snip the end off a plastic bag. You can insert the tip into the side or bottom of each puff and gently squeeze to fill without breaking the shells.
Final Thoughts
This Eggnog Cream Puffs Recipe is one of those delightful holiday treats that combines tradition with a bit of elegant flair. The contrast of crispy pastry and creamy, spiced filling makes every bite memorable. Whether you’re sharing them at a festive gathering or indulging in a quiet treat at home, these cream puffs will brighten your holiday spirit. I can’t wait for you to try them and see how they become a treasured part of your seasonal celebrations!
Print
Eggnog Cream Puffs Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours (including cooling and chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Irresistible Eggnog Cream Puffs combine light and airy choux pastry with a rich, creamy eggnog-flavored filling, perfect for holiday celebrations. The crisp puffs are filled with a luscious eggnog pastry cream folded with whipped cream, dusted with powdered sugar for a festive touch. This recipe is a delightful seasonal treat that brings classic holiday flavors in an elegant dessert.
Ingredients
Choux Pastry
- 1 cup Water
- 1/2 cup Unsalted Butter
- 1 tbsp Granulated Sugar
- 1/4 tsp Salt
- 1 cup All-Purpose Flour
- 4 large Eggs
Eggnog Pastry Cream
- 1 cup Full Fat Eggnog
- 1/2 cup Whole Milk
- 1/3 cup Granulated Sugar
- 2 tbsp Cornstarch
- 4 large Egg Yolks
- 2 tbsp Unsalted Butter
- 1 tsp Vanilla Extract
- 1/2 tsp Ground Nutmeg
- 1/4 tsp Salt
Whipped Cream Topping
- 1 cup Heavy Cream
- 1 tbsp Powdered Sugar
Finishing
- 1 tbsp Powdered Sugar (for dusting)
Instructions
- Prepare Choux Pastry: Preheat your oven to 425°F (220°C) and line baking sheets with parchment paper for easy cleanup and to prevent sticking.
- Make Dough: In a saucepan, combine water, unsalted butter, granulated sugar, and salt, and bring to a boil. Remove from heat and stir in all-purpose flour until fully combined into a smooth dough.
- Cook Dough: Return the mixture to the heat and stir continuously for a few minutes until the dough forms a ball and pulls away from the pan, indicating proper consistency. Allow it to cool slightly before adding eggs.
- Add Eggs: Incorporate the eggs one at a time, mixing thoroughly after each addition. The dough should become shiny and slightly stringy, which is ideal for piping.
- Pipe Pastry Rounds: Using a piping bag, pipe 1.5-inch rounds onto the prepared baking sheets. Smooth out any pointed peaks with a wet finger or spatula to ensure even puffing.
- Bake: Bake for 10-12 minutes at 425°F, then immediately reduce oven temperature to 350°F (175°C) and bake for an additional 18-20 minutes until the puffs are golden brown and crisp.
- Prepare Eggnog Pastry Cream: In a saucepan, heat eggnog and whole milk over medium heat until warm but not boiling. In a separate bowl, whisk together egg yolks, granulated sugar, and cornstarch. Temper the egg yolk mixture by slowly adding a small amount of the warm milk mixture while whisking constantly, then combine fully.
- Thicken Cream: Return the combined mixture to the saucepan and cook over medium heat, stirring continuously until it thickens to a custard consistency. Remove from heat and stir in butter, vanilla extract, ground nutmeg, and salt. Refrigerate the pastry cream to cool completely.
- Whip Cream: In a chilled bowl, whip the heavy cream with powdered sugar until stiff peaks form. Gently fold the whipped cream into the cooled pastry cream to create a light and fluffy filling.
- Assemble Cream Puffs: Once the choux pastries have cooled, slice or make an opening in each puff and pipe the eggnog cream filling inside generously.
- Finish and Serve: Dust the filled cream puffs with powdered sugar for a classic look, or for a twist, dust with cocoa powder instead for added flavor and presentation. Serve immediately for best texture.
Notes
- Ensure the dough is cool enough before adding eggs to avoid cooking them prematurely.
- Do not open the oven door during the first 10-12 minutes of baking to allow proper puffing.
- Chilled pastry cream and whipped cream combine best; keep them cold before folding.
- Cookies can be stored in an airtight container for up to two days but are best enjoyed fresh.
- For a non-alcoholic version, use a non-alcoholic eggnog substitute.
