Eggnog Cream Puffs Recipe

Introduction

Eggnog Cream Puffs are a festive twist on a classic French pastry, filled with a rich and velvety eggnog-flavored cream. These delicate, airy puffs paired with a luscious custard make for an irresistible dessert perfect for holiday gatherings or any special occasion.

Ingredients

• 1 cup water
• 6 Tbsp unsalted butter (cut into pieces)
• 1 Tbsp granulated sugar
• ¼ tsp salt
• 5.75 oz all-purpose flour (about 1 ⅓ cups)
• 1 cup eggs (approx. 4 large eggs + 1 egg white = 8 ounces)
• ¾ cup full fat eggnog
• ¾ cup whole milk
• 6 Tbsp granulated sugar
• 3 Tbsp cornstarch
• 3 egg yolks
• 1 ½ Tbsp unsalted butter
• 1 ½ tsp vanilla extract
• ¼ tsp ground nutmeg
• ⅛ tsp salt
• 1 ¼ cups heavy cream
• ⅓ cup powdered sugar

Instructions

1. Step 1: Preheat the oven to 425℉. Line two sheet trays with parchment paper or a silicone baking mat and set aside.
2. Step 2: For the pâte à choux (cream puff shells), heat water, butter, sugar, and salt in a medium saucepan until it reaches a rolling boil. Remove from heat and add the flour; stir until combined.
3. Step 3: Return the pan to medium heat and stir continuously until the mixture forms a ball, no dry spots remain, and the steam decreases.
4. Step 4: Transfer the dough to a stand mixer fitted with a paddle attachment. Mix on medium speed until the dough cools slightly and is safe to touch.
5. Step 5: Add eggs one at a time, mixing completely after each addition. The dough will transform from clumpy to smooth and glossy as you add eggs.
6. Step 6: Place the dough in a piping bag fitted with a round tip (Wilton 2A recommended). Pipe 1.5-inch rounds onto the prepared trays, squeezing and lifting without swirling. Wet your finger and smooth any peaks to round the tops.
7. Step 7: Bake at 425℉ for 10-12 minutes until the puffs rise.
8. Step 8: Reduce the oven temperature to 350℉ and continue baking for 18-20 minutes until deep golden brown. The puffs should feel light and airy; if dense, bake longer. Avoid opening the oven door to maintain heat.
9. Step 9: For the eggnog pastry cream, heat eggnog and milk in a saucepan over medium-low heat until just boiling. Remove from heat.
10. Step 10: Whisk sugar and cornstarch together in a bowl. Add egg yolks and whisk until combined.
11. Step 11: Temper the eggs by slowly whisking the hot eggnog mixture into the eggs.
12. Step 12: Pour the mixture back into the pan. Cook over medium-low heat, stirring constantly until it thickens and boils.
13. Step 13: Remove from heat and whisk in butter, vanilla, nutmeg, and salt until smooth.
14. Step 14: Transfer the pastry cream to a shallow dish and cover with plastic wrap pressed directly on the surface to prevent a skin. Chill thoroughly in the refrigerator, or speed cool in an ice bath.
15. Step 15: Whip heavy cream and powdered sugar to stiff peaks using a mixer with a whisk attachment.
16. Step 16: Fold the chilled pastry cream into the whipped cream gently until fully combined.
17. Step 17: Fill a piping bag with the eggnog cream, fitted with a small star tip (Wilton 18 recommended).
18. Step 18: Poke a hole in the side of each cream puff and pipe in the filling until the puff expands. Dust with powdered sugar and serve immediately.

Tips & Variations

• For best results, keep the oven door closed during baking to maintain steady heat and ensure the puffs bake evenly.
• If you prefer a stronger eggnog flavor, add a teaspoon of rum extract to the pastry cream.
• Use chilled pastry cream and whipped cream for easier folding and a lighter texture.
• Substitute nutmeg with cinnamon or pumpkin spice for a seasonal variation.

Storage

Store filled cream puffs in an airtight container in the refrigerator for up to 2 days. To retain crispness, store unfilled puffs separately in an airtight container at room temperature for up to 2 days and fill just before serving. Reheat unfilled puffs briefly in a 350℉ oven for 5 minutes if needed; do not reheat after filling.

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 cream puff shells up to 2 days in advance and store them in an airtight container at room temperature. Fill them with the eggnog cream just before serving to keep the shells crisp.

What if my pastry cream is too runny?

If the pastry cream is too thin, continue cooking it gently until it thickens further. Make sure to stir constantly to avoid curdling. Chilling the cream will also help it firm up before folding with whipped cream.

Eggnog Cream Puffs Recipe

Print Recipe

★★★★★

4.6 from 67 reviews

Delight in these elegant Eggnog Cream Puffs featuring light and airy pâte à choux shells filled with a rich and creamy eggnog pastry cream, perfectly complemented by whipped cream and a hint of nutmeg. A festive dessert ideal for holiday gatherings or any special occasion.

• Author: Caleb
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Yield: About 20 cream puffs 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Cream Puff Shells (Pâte à Choux):

• 1 cup water
• 6 Tbsp unsalted butter (cut into pieces)
• 1 Tbsp granulated sugar
• ¼ tsp salt
• 5.75 oz all-purpose flour (about 1 ⅓ cups)
• 1 cup eggs (approx. 4 large eggs + 1 egg white = 8 ounces)

For the Eggnog Pastry Cream:

• ¾ cup full fat eggnog
• ¾ cup whole milk
• 6 Tbsp granulated sugar
• 3 Tbsp cornstarch
• 3 egg yolks
• 1 ½ Tbsp unsalted butter
• 1 ½ tsp vanilla extract
• ¼ tsp ground nutmeg
• ⅛ tsp salt

For the Whipped Cream:

• 1 ¼ cups heavy cream
• ⅓ cup powdered sugar

Instructions

1. Preheat Oven: Preheat your oven to 425℉ (220℃). Line two baking sheet trays with parchment paper or a silicone baking mat, then set them aside for later use.
2. Make Pâte à Choux: In a medium saucepan, combine water, unsalted butter, granulated sugar, and salt. Heat until it reaches a rolling boil. Remove the pan from heat, then add the flour all at once; stir vigorously until mixture forms a ball and no dry spots remain.
3. Cook the Dough: Return the pan to medium heat and continue stirring until the dough thickens and pulls away from the sides, becoming less steamy.
4. Cool and Mix Dough: Transfer the dough to a stand mixer fitted with a paddle attachment. Mix on medium speed until the dough cools slightly and is safe to touch, preventing cooked eggs later.
5. Add Eggs Gradually: Incorporate eggs one at a time, fully mixing each in before adding the next. The dough will transform from clumpy to smooth and shiny with a stringy texture at the end.
6. Pipe Cream Puffs: Place dough into a piping bag with a round tip (Wilton 2A recommended). Pipe 1.5-inch rounds onto the prepared baking sheets, squeezing and lifting without swirling. Dampen a finger to smooth peaks and round tops gently.
7. First Bake: Bake at 425℉ for 10-12 minutes until puffs have puffed and risen nicely.
8. Second Bake: Reduce oven temperature to 350℉ and bake for an additional 18-20 minutes until golden brown and fully cooked inside. Test one puff for lightness to ensure doneness, avoiding opening the oven door frequently.
9. Prepare Eggnog Pastry Cream: In a medium saucepan over medium-low heat, bring eggnog and milk just to a boil. Remove from heat immediately.
10. Combine Sugar and Eggs: In a separate bowl, whisk sugar and cornstarch, then add egg yolks, mixing thoroughly.
11. Temper Eggs: Slowly ladle the hot eggnog mixture into the egg yolks while whisking constantly to prevent curdling.
12. Cook Pastry Cream: Pour the combined mixture back into the saucepan. Cook over medium-low heat, stirring constantly until it thickens and boils.
13. Finish Pastry Cream: Remove from heat and whisk in butter, vanilla extract, ground nutmeg, and salt until smooth and well combined.
14. Chill Pastry Cream: Transfer pastry cream to a shallow dish. Cover with plastic wrap pressed onto the surface to prevent skin formation. Refrigerate promptly until completely chilled.
15. Whip Cream: Using a stand mixer with a whisk attachment, whip heavy cream and powdered sugar to stiff peaks.
16. Combine Cream and Pastry Cream: Gently fold the chilled pastry cream into the whipped cream until smoothly combined.
17. Fill Cream Puffs: Transfer the eggnog cream filling into a piping bag fitted with a small star tip (Wilton 18). Poke a hole into the side of each baked cream puff and fill until the puff expands slightly.
18. Serve: Dust the filled cream puffs with powdered sugar and serve immediately for optimal freshness and texture.

Notes

• Ensure the dough is not too hot when adding eggs to prevent scramble formations.
• Do not open the oven frequently during baking to maintain heat and allow puffs to fully cook.
• Use full-fat eggnog and whole milk for the richest flavor and texture.
• Press plastic wrap directly on pastry cream surface to avoid skin formation.
• Chilling the pastry cream thoroughly improves filling consistency and taste.
• Dust with powdered sugar just before serving to preserve the tender crust.
• These cream puffs are best enjoyed the same day they are made for optimal shell crispness.

Keywords: Eggnog cream puffs, pâte à choux, holiday dessert, eggnog pastry cream, festive dessert, cream puff recipe