Eggnog Cream Puffs Recipe

There is nothing quite as delightful and festive as biting into a perfectly light and airy cream puff filled with luscious eggnog-infused pastry cream. These Eggnog Cream Puffs bring together the cozy flavors of the holiday season in a delicate choux pastry shell that’s crisp on the outside and tender inside. With just the right balance of sweet, spice, and creamy richness, they offer an irresistible treat that’s perfect for holiday gatherings or any time you want to impress with a classic French pastry given a seasonal twist. Let me walk you through every step to make these charming little bites of joy your new favorite dessert!

Ingredients You’ll Need

Simple ingredients come together to create something truly magical with these Eggnog Cream Puffs. Each component plays a vital role, from the flaky choux pastry shells that hold the luscious filling, to the velvety eggnog pastry cream that delivers that unmistakable holiday flavor with a silky finish.

• Water: The base liquid that creates steam for puffing up the pastry shells.
• Unsalted butter: Adds richness and flavor while helping achieve that tender crumb in the dough.
• Granulated sugar: Adds a touch of sweetness throughout both the pastry and the filling.
• Salt: Enhances flavors and balances the sweetness perfectly.
• All-purpose flour: The foundation of the choux dough, giving structure and the ability to puff.
• Eggs: Provide moisture and protein to give the puff shells their light, airy texture.
• Full fat eggnog: Infuses the pastry cream with those classic spicy, creamy notes unique to eggnog.
• Whole milk: Combines with eggnog to create a rich yet smooth filling base.
• Cornstarch: Thickens the eggnog pastry cream to the perfect consistency for filling.
• Egg yolks: Add richness and help thicken the pastry cream.
• Unsalted butter (for pastry cream): Enriches and smooths the texture once mixed in.
• Vanilla extract: Enhances flavor and brings warmth to the cream.
• Ground nutmeg: A quintessential eggnog spice that adds subtle depth.
• Heavy cream: Whipped into the filling to create fluffy, luscious texture.
• Powdered sugar: Sweetens the whipped cream and dusts the tops for a festive touch.

How to Make Eggnog Cream Puffs

Step 1: Prepare the Choux Pastry Shells

Start by heating water, butter, sugar, and salt in a saucepan until it boils vigorously. Once boiling, remove from heat and quickly stir in all the flour until it forms a smooth ball and no dry spots remain. Return the pan briefly to the heat to dry out the dough while stirring constantly.

Step 2: Incorporate the Eggs

Transfer the dough to a mixer and cool it slightly so it’s safe to touch. Then add eggs one at a time, mixing fully between additions. Watch the dough transform from clumpy to smooth and shiny—it should develop a stretchy consistency.

Step 3: Pipe and Bake the Cream Puffs

Fill a piping bag fitted with a round tip and pipe dollops about 1.5 inches wide onto parchment-lined trays. Smooth out any peaks with a wet finger to encourage a nice round shape. Bake at 425℉ for ten to twelve minutes to get an initial puff, then lower the heat to 350℉ and bake for another 18 to 20 minutes until golden brown and firm. Don’t open the oven door often or too early to keep the heat steady for perfect rise and dryness inside.

Step 4: Make the Eggnog Pastry Cream

Heat eggnog and milk just until boiling, then slowly whisk this hot liquid into a mixture of sugar, cornstarch, and egg yolks to temper and avoid scrambling. Return to the heat and stir constantly until the mixture thickens to a pudding-like consistency. Remove from heat and stir in butter, vanilla, nutmeg, and salt. Chill the pastry cream rapidly to prevent any crust formation.

Step 5: Prepare the Whipped Cream and Combine

Whip heavy cream with powdered sugar to stiff peaks. Gently fold the chilled eggnog pastry cream into the whipped cream until perfectly smooth and fluffy, giving your filling that airy, luxurious texture that makes Eggnog Cream Puffs so irresistible.

Step 6: Assemble the Eggnog Cream Puffs

Use a piping bag to fill each cream puff by poking a small hole on the side and gently pressing the filling inside until you feel the puff expand. A final dusting of powdered sugar tops off these little beauties, ready to delight anyone lucky enough to taste them.

How to Serve Eggnog Cream Puffs

Garnishes

Sprinkling a dust of powdered sugar on top is classic and elegant but you can also add a pinch of freshly grated nutmeg or a light drizzle of caramel for that extra holiday flair. A small sprig of fresh mint or a tiny cinnamon stick on the plate can enhance the presentation beautifully.

Side Dishes

Eggnog Cream Puffs make a perfect companion to a warm cup of coffee, spiced chai tea, or even a glass of chilled white wine like Riesling. Consider serving alongside fresh berries or a small scoop of vanilla bean ice cream to balance the richness and add refreshing contrast.

Creative Ways to Present

Arrange multiple cream puffs in a pyramid on a festive platter for a stunning centerpiece dessert. You could also serve them in mini paper cups or atop individual dessert plates with a swirl of extra whipped cream and a sprinkle of nutmeg for a beautiful personal touch. For parties, try skewering a stack of filled cream puffs on decorative wooden sticks for a darling treat stick option.

Make Ahead and Storage

Storing Leftovers

You can store leftover Eggnog Cream Puffs in an airtight container in the refrigerator for up to two days. To prevent the pastry from getting soggy, keep the shells and filling separate if possible and assemble fresh just before serving.

Freezing

The choux pastry shells freeze well before filling. Freeze them in a sealed container or bag for up to one month. Thaw at room temperature before filling with the eggnog pastry cream. Avoid freezing the filled puffs as the cream won’t hold its texture after thawing.

Reheating

If your cream puffs lose crispness, briefly warm empty shells in a 350℉ oven for 5 minutes to refresh their texture before filling. Once filled, serve immediately without reheating to maintain the perfect balance of crisp shell and creamy center.

FAQs

Can I use store-bought eggnog for the filling?

Absolutely! Store-bought full-fat eggnog works wonderfully in this recipe, providing consistent flavor and richness to the pastry cream. Just make sure to use a good quality eggnog for the best results.

What if I don’t have a piping bag?

You can use a sturdy plastic sandwich bag with a corner snipped off as a simple substitute. For the choux pastry and filling, controlling the flow might be trickier but it gets the job done in a pinch.

How do I know if the cream puffs are fully baked?

The secret is to bake until they are deep golden brown and feel light when picked up. If they feel heavy or dense, bake them a bit longer. Opening the oven door too soon can cause deflation, so observe through the glass window to maintain heat.

Can I make the pastry cream ahead of time?

Yes, the eggnog pastry cream can be made a day ahead and refrigerated. Make sure to press plastic wrap directly onto the surface to prevent a skin from forming and stir before folding in the whipped cream.

Is it possible to make these cream puffs dairy-free?

While the traditional recipe relies on dairy for richness and texture, you can experiment with dairy-free alternatives like coconut milk or almond milk, and non-dairy whipped toppings. However, flavor and texture may vary slightly from the classic Eggnog Cream Puffs experience.

Final Thoughts

Making Eggnog Cream Puffs at home is such a rewarding experience, especially when the sweet, spicy, and creamy flavors of eggnog meet the delicate, airy puff shells that melt in your mouth. Whether you’re treating yourself on a chilly evening or sharing with friends at a festive gathering, these delightful pastries add a little magic to every bite. Give this recipe a try and watch it become a beloved holiday tradition on your dessert table!

Print