Dreamy Eggnog Cream Puffs Holiday Delight Recipe

Introduction

Dreamy Eggnog Cream Puffs are a festive treat perfect for the holiday season. These light, airy puffs filled with a spiced eggnog whipped cream bring a delightful twist to classic cream puffs. Enjoy them as a special dessert at your next holiday gathering.

Ingredients

• 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
• 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 filling)
• Additional confectioners’ sugar for dusting

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Grease baking sheets or line them with parchment paper.
2. Step 2: In a large saucepan, bring water, cubed butter, and salt to a rolling boil.
3. Step 3: Add the flour all at once, then add 3/4 teaspoon ground nutmeg. Stir vigorously until the mixture pulls away from the sides of the pan.
4. Step 4: Remove from heat and let the mixture rest for 5 minutes.
5. Step 5: Add eggs one at a time, beating well after each addition. Continue beating until the dough becomes smooth and glossy.
6. Step 6: Drop dough by rounded tablespoonfuls onto baking sheets, spacing them 1 inch apart.
7. Step 7: Bake 30–35 minutes, or until puffs are firm, deeply golden, and fully set.
8. Step 8: Immediately pierce each puff with a knife tip to release steam. Cool completely on a wire rack.
9. Step 9: Make the filling: Beat heavy cream until it begins to thicken. Add confectioners’ sugar, eggnog, vanilla extract, and 1/8 teaspoon ground nutmeg. Beat until soft peaks form.
10. Step 10: To fill, cut the top third off each cream puff. Spoon or pipe in the eggnog whipped cream. Replace the tops.
11. Step 11: Dust with confectioners’ sugar and serve immediately.

Tips & Variations

• For extra flavor, try adding a pinch of cinnamon or allspice to the filling mixture.
• If you prefer, substitute part of the eggnog with bourbon or rum for an adult version.
• Use a piping bag with a star tip to fill the puffs neatly and beautifully.

Storage

Store filled cream puffs in an airtight container in the refrigerator for up to 2 days. To maintain crispness, store unfilled puffs separately at room temperature up to 2 days and fill just before serving. Reheat unfilled puffs in a 300°F oven for 5–7 minutes if desired. Avoid storing filled puffs at room temperature to prevent the cream from spoiling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cream puffs ahead of time?

Yes, you can make the puffs a day in advance and store them in an airtight container at room temperature. Fill them with the eggnog cream just before serving for the best texture.

What if I don’t have eggnog on hand?

You can substitute the eggnog with milk or half-and-half mixed with a little nutmeg and vanilla extract for a similar flavor in the whipped cream filling.

Dreamy Eggnog Cream Puffs Holiday Delight Recipe

Print Recipe

★★★★★

4.7 from 147 reviews

Indulge in the festive flavors of Dreamy Eggnog Cream Puffs, a delightful holiday treat featuring light, airy choux pastry filled with a rich and creamy eggnog-flavored whipped cream. Perfect for holiday gatherings or a special winter dessert, these cream puffs combine a hint of warm nutmeg with the classic richness of eggnog in every bite.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 12 cream puffs 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 Garnish

• Additional confectioners’ sugar for dusting

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) and prepare baking sheets by greasing them or lining with parchment paper for easy cleanup.
2. Boil Water and Butter: In a large saucepan, bring the water, cubed butter, and salt to a rolling boil over medium heat to create the base for the choux pastry.
3. Add Flour and Nutmeg: Once boiling, add the flour all at once along with the ground nutmeg. Stir vigorously with a wooden spoon until the dough pulls away cleanly from the sides of the pan, forming a smooth ball.
4. Rest the Dough: Remove the saucepan from heat and let the dough mixture rest for 5 minutes to cool slightly and prevent cooking the eggs when added.
5. Incorporate Eggs: Add the eggs one at a time, beating well after each addition. Continue beating until the mixture becomes smooth, glossy, and fully combined.
6. Shape the Puffs: Using a rounded tablespoon, drop dollops of dough onto the prepared baking sheets, spacing them about 1 inch apart to allow for expansion during baking.
7. Bake the Puffs: Bake the dough for 30 to 35 minutes until the cream puffs are firm, deeply golden in color, and fully set inside.
8. Cool and Pierce: Immediately after baking, pierce each puff with a knife tip to release steam and prevent sogginess. Transfer to a wire rack and cool completely.
9. Prepare Filling: In a mixing bowl, beat the heavy whipping cream until it begins to thicken. Gradually add confectioners’ sugar, eggnog, vanilla extract, and ground nutmeg. Continue beating until stiff soft peaks form, creating a luscious eggnog-flavored whipped cream.
10. Fill the Cream Puffs: Cut the top third off each cooled cream puff carefully. Spoon or pipe the eggnog whipped cream filling inside each puff and replace the tops to enclose the filling.
11. Garnish and Serve: Dust the filled cream puffs generously with confectioners’ sugar for a festive touch and serve immediately to enjoy the light, creamy holiday dessert.

Notes

• Use room temperature eggs to ensure the dough incorporates smoothly.
• Piercing the puffs immediately after baking is essential to avoid soggy centers.
• For best results, fill the cream puffs just before serving to keep the pastry crisp.
• The nutmeg can be adjusted to taste; it enhances the warm holiday flavor when balanced properly.
• Leftover cream puffs can be stored refrigerated for up to 1 day but are best fresh.
• Ensure heavy whipping cream is cold for easier whipping and better volume.

Keywords: egg nog cream puffs, holiday dessert, choux pastry, eggnog whipped cream, festive desserts, Christmas treats