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Eggnog Cream Puffs Recipe

Eggnog Cream Puffs Recipe
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★★★★★

5.2 from 9 reviews

Delight in these airy and golden cream puffs filled with a luscious eggnog-flavored pastry cream, perfect for a festive dessert that combines the classic French choux pastry with the rich, warm flavors of holiday eggnog.

Ingredients

Scale

Choux Pastry Shells

  • 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)

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

Whipped Cream Topping

  • 1 ¼ cups heavy cream
  • ⅓ cup powdered sugar

Instructions

  1. Preheat Oven and Prepare Trays: Preheat your oven to 425℉ (220℃). Line two baking sheets with parchment paper or silicone mats to prevent sticking and set aside.
  2. Make Choux Pastry Base: In a medium saucepan, combine the water, butter, sugar, and salt. Heat over medium-high until it reaches a rolling boil. Then remove from heat and immediately add all the flour at once, stirring vigorously to combine.
  3. Cook the Dough: Return the pan to the stovetop and cook the mixture over medium heat, stirring constantly until the dough forms a ball, there are no dry flour spots, and steam diminishes noticeably.
  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 enough to touch comfortably without burning your skin.
  5. Incorporate Eggs: Add eggs one at a time, mixing well after each addition. The dough will transition from lumpy to smooth and shiny with stringy stretch once fully combined.
  6. Pipe Cream Puffs: Spoon dough into a piping bag fitted with a round tip (Wilton 2A recommended). Pipe 1.5-inch mounds on the prepared baking sheets, spacing evenly. Dip your finger in water to lightly smooth peaks and shape the cream puffs.
  7. First Bake: Bake at 425℉ for 10-12 minutes until the puffs begin to rise and gain height.
  8. Second Bake and Dry Out: Lower oven temperature to 350℉ (175℃) and bake for an additional 18-20 minutes until the puffs turn a rich golden brown and feel light when lifted. Avoid opening the oven door during baking to maintain heat.
  9. Prepare Eggnog Pastry Cream: In a medium saucepan over medium-low heat, combine eggnog and milk and bring just to a boil. Remove from heat.
  10. Mix Sugar, Cornstarch, and Yolks: In a separate bowl, whisk together granulated sugar and cornstarch. Add egg yolks and whisk until smooth.
  11. Temper Eggs: Slowly pour hot eggnog mixture into the yolk mixture, whisking constantly to prevent curdling.
  12. Cook Pastry Cream: Return the combined mixture to the saucepan and cook over medium-low heat, stirring constantly until it thickens and comes to a boil.
  13. Finish Pastry Cream: Remove from heat and whisk in butter, vanilla extract, ground nutmeg, and salt until smooth and fully combined.
  14. Chill Pastry Cream: Transfer the cream to a shallow dish. Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming, then chill thoroughly in the refrigerator.
  15. Whip Cream: Using a stand mixer with the whisk attachment, whip the heavy cream and powdered sugar to stiff peaks.
  16. Combine Cream and Pastry Cream: Fold the chilled eggnog pastry cream into the whipped cream gently until homogeneous and smooth.
  17. Fill Cream Puffs: Transfer the cream mixture to a piping bag fitted with a small star tip (Wilton 18 recommended). Poke a hole in the side of each cream puff and pipe in the filling until you feel it expand.
  18. Serve: Dust the filled cream puffs with powdered sugar and serve immediately for the best texture and flavor.

Notes

  • Choux pastry requires precise baking to ensure it is cooked through and puffed; avoid opening the oven door early to prevent collapse.
  • If you don’t have full-fat eggnog, a combination of milk and cream can be used as a substitute, but flavor will be less rich.
  • Ensure the pastry cream is well chilled before folding with the whipped cream to maintain volume and stability.
  • These cream puffs are best enjoyed fresh on the day they’re made to avoid soggy shells.
  • Nutmeg adds a classic holiday spice, but you can adjust or omit based on your preference or allergy considerations.
  • Use a fine star tip for filling to evenly distribute the cream inside the puffs.

Nutrition

Keywords: Eggnog cream puffs, holiday dessert, choux pastry, eggnog pastry cream, festive cream puffs

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