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Eggnog Cream Puffs Recipe

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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.

Ingredients

Scale

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

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