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
Scale
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.
