Irresistible Eggnog Cream Puffs for Your Holiday Celebration Recipe

Introduction

These irresistible eggnog cream puffs bring a festive touch to any holiday gathering. Light and airy choux pastry shells are filled with a rich, spiced eggnog pastry cream, making them a perfect seasonal treat.

Ingredients

• For the Choux Pastry:
• 1 cup Water
• 1/2 cup Unsalted Butter
• 1 tbsp Granulated Sugar
• 1/4 tsp Salt
• 1 cup All-Purpose Flour
• 4 large Eggs
• For the Eggnog Pastry Cream:
• 1 cup Full Fat Eggnog
• 1/2 cup Whole Milk
• 1/3 cup Granulated Sugar
• 2 tbsp Cornstarch
• 4 large Egg Yolks
• 2 tbsp Unsalted Butter
• 1 tsp Vanilla Extract
• 1/2 tsp Ground Nutmeg
• 1/4 tsp Salt
• 1 cup Heavy Cream
• 1 tbsp Powdered Sugar
• Optional Topping:
• 1 tbsp Powdered Sugar

Instructions

1. Step 1: Preheat your oven to 425°F (220°C) and line baking sheets with parchment paper.
2. Step 2: In a saucepan, bring water, butter, sugar, and salt to a boil. Remove from heat and stir in flour until combined.
3. Step 3: Return to heat for a few minutes until the dough forms a ball and pulls away from the pan. Let cool slightly.
4. Step 4: Add eggs one at a time into the dough, mixing well after each addition until shiny and stringy.
5. Step 5: Pipe 1.5-inch rounds onto prepared baking sheets. Smooth any pointed peaks.
6. Step 6: Bake for 10-12 minutes, then lower temperature to 350°F (175°C) and bake for an additional 18-20 minutes until golden brown.
7. Step 7: For the pastry cream: In a saucepan, heat together eggnog and milk. In a bowl, temper egg yolks with sugar and cornstarch; whisk back into the warm mixture.
8. Step 8: Return to heat and stir until thickened, then add butter, vanilla, nutmeg, and salt. Refrigerate to cool.
9. Step 9: Whip heavy cream and powdered sugar until stiff peaks form, then gently fold into cooled pastry cream.
10. Step 10: Once choux pastries are cooled, fill them with eggnog cream using a piping bag. Dust with powdered sugar before serving.

Tips & Variations

• For a different finish, dust the cream puffs with cocoa powder instead of powdered sugar.
• Use fresh nutmeg for a more intense, aromatic flavor.
• Make sure to cool the choux pastry completely before filling to prevent the cream from melting.
• If you don’t have eggnog, you can substitute with a mix of milk and a pinch of ground nutmeg and cinnamon.

Storage

Store filled cream puffs in an airtight container in the refrigerator for up to 2 days. It’s best to fill them just before serving to keep the pastry crisp. Reheat unfilled choux puffs in a 300°F (150°C) oven for 5 minutes if desired, then cool before filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the choux pastry ahead of time?

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

What if my pastry cream is too runny?

Make sure to cook the mixture long enough for it to thicken before adding butter and flavorings. If it’s still too thin after cooling, gently reheat while stirring until it thickens, then cool again.

Irresistible Eggnog Cream Puffs for Your Holiday Celebration Recipe

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Delight in these Irresistible Eggnog Cream Puffs that combine airy choux pastry with a rich, holiday-inspired eggnog pastry cream, making them perfect for your festive celebration.

• Author: Lily
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 cream puffs 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Choux Pastry

• 1 cup Water
• 1/2 cup Unsalted Butter
• 1 tbsp Granulated Sugar
• 1/4 tsp Salt
• 1 cup All-Purpose Flour
• 4 large Eggs

Eggnog Pastry Cream

• 1 cup Full Fat Eggnog
• 1/2 cup Whole Milk
• 1/3 cup Granulated Sugar
• 2 tbsp Cornstarch
• 4 large Egg Yolks
• 2 tbsp Unsalted Butter
• 1 tsp Vanilla Extract
• 1/2 tsp Ground Nutmeg
• 1/4 tsp Salt
• 1 cup Heavy Cream
• 1 tbsp Powdered Sugar

Optional Topping

• 1 tbsp Powdered Sugar (for dusting)

Instructions

1. Preheat and prepare baking sheets: Preheat your oven to 425°F (220°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Make the choux dough: In a saucepan, bring water, unsalted butter, granulated sugar, and salt to a boil. Remove from heat and stir in all-purpose flour until the mixture is fully combined.
3. Cook the dough: Return the pan to medium heat and stir vigorously for a few minutes until the dough forms a smooth ball and pulls away from the sides of the pan. Let it cool slightly to avoid cooking the eggs during the next step.
4. Add eggs to dough: Incorporate the eggs one at a time into the dough, mixing thoroughly after each addition until the dough becomes shiny and stringy, indicating proper emulsification.
5. Pipe and bake choux puffs: Using a piping bag, pipe 1.5-inch rounds of dough onto the parchment-lined baking sheets. Smooth any pointed peaks with a wet finger or spatula. Bake for 10-12 minutes at 425°F, then reduce the temperature to 350°F (175°C) and bake for an additional 18-20 minutes until the puffs are golden brown and hollow inside. Cool completely.
6. Prepare eggnog pastry cream base: In a saucepan, heat the full-fat eggnog and whole milk until warm but not boiling. In a separate bowl, whisk together egg yolks, granulated sugar, and cornstarch to temper the mixture.
7. Temper egg yolks: Slowly whisk a small amount of the warm eggnog mixture into the egg yolk mixture to raise the temperature gradually, then pour this mixture back into the saucepan with the remaining eggnog and milk.
8. Cook pastry cream: Return the saucepan to medium heat and stir continuously until the mixture thickens to a pudding-like consistency. Remove from heat and stir in unsalted butter, vanilla extract, ground nutmeg, and salt until smooth. Refrigerate until fully cooled.
9. Whip heavy cream: In a chilled bowl, whip heavy cream and powdered sugar until stiff peaks form, then gently fold it into the cooled eggnog pastry cream for a light and airy texture.
10. Assemble cream puffs: Once the choux pastries are cooled, fill them by piping the eggnog pastry cream inside. Finish by dusting the tops with powdered sugar or, for a variation, dust with cocoa powder.

Notes

• Ensure the dough cools slightly before adding eggs to prevent scrambling.
• Do not open the oven door during the first 20 minutes of baking to help puffing.
• The pastry cream must be fully cooled before folding in the whipped cream to keep the texture light.
• Eggnog used should be fresh and preferably full fat for best flavor and consistency.
• Store filled cream puffs in the refrigerator and consume within 2 days for optimal freshness.
• For a spiced twist, consider adding a pinch of cinnamon or cloves to the pastry cream.

Keywords: Eggnog cream puffs, holiday desserts, choux pastry, festive pastries, eggnog pastry cream, Christmas desserts