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Dreamy Eggnog Cream Puffs Holiday Delight Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://todayfoodrecipe.com/dreamy-eggnog-cream-puffs-holiday-delight-recipe/