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Eggnog Cream Puffs Recipe

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★★★★★

4.6 from 108 reviews

Delight in these festive Eggnog Cream Puffs, a perfect holiday treat featuring light, airy choux pastry filled with a rich, spiced eggnog whipped cream. Baked to golden perfection and dusted with confectioners’ sugar, these cream puffs combine classic French pastry technique with seasonal flavors for an irresistible dessert.

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: Set your oven to 400°F (200°C) and prepare baking sheets by greasing them or lining them with parchment paper to prevent sticking.
  2. Boil Base Ingredients: In a large saucepan, bring the water, cubed butter, and salt to a rolling boil over medium-high heat.
  3. Add Flour and Nutmeg: Quickly add all the flour and the ground nutmeg at once, stirring vigorously with a wooden spoon until the dough pulls away from the sides of the pan, forming a cohesive ball.
  4. Cool Dough: Remove the pan from heat and let the dough rest for 5 minutes to cool slightly, which helps with egg incorporation.
  5. Incorporate Eggs: Add the eggs one at a time, beating well after each addition until the dough becomes smooth and glossy. This step is crucial for creating the right texture for the puffs.
  6. Shape Puffs: Drop the dough by rounded tablespoonfuls onto the prepared baking sheets, spacing them about 1 inch apart to allow room for expansion.
  7. Bake Puff Shells: Bake in the preheated oven for 30–35 minutes until the puffs are firm, deeply golden, and fully set. Avoid opening the oven door during baking to ensure proper rise.
  8. Release Steam and Cool: Immediately upon removal, pierce each puff with a knife tip to release steam, preventing sogginess, then cool completely on a wire rack.
  9. Prepare Filling: In a large bowl, beat the heavy whipping cream until it just begins to thicken. Add confectioners’ sugar, eggnog, vanilla extract, and ground nutmeg. Continue beating until soft peaks form.
  10. Fill Cream Puffs: Cut the top third off each puff. Spoon or pipe the eggnog whipped cream into the hollowed centers and replace the tops.
  11. Serve: Dust the filled cream puffs generously with extra confectioners’ sugar and serve immediately for the best texture and flavor.

Notes

  • Use room temperature eggs for easier incorporation and better dough texture.
  • Be careful not to open the oven while baking to prevent the puffs from collapsing.
  • For an adult version, consider adding a splash of bourbon or rum to the whipped cream filling.
  • These cream puffs are best served the same day to maintain their crispness and creaminess.
  • Eggnog flavor can be intensified by adjusting the amount of nutmeg and vanilla according to taste.

Keywords: Eggnog cream puffs, holiday dessert, choux pastry, whipped cream filling, festive desserts, nutmeg cream puffs

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