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Eggnog Cream Puffs Recipe

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★★★★★

4.1 from 62 reviews

These Eggnog Cream Puffs are a delightful holiday dessert featuring light and airy choux pastry shells filled with a rich, festive eggnog-flavored whipped cream. Perfectly baked to a golden hue and dusted with confectioners’ sugar, they combine classic French technique with holiday flavors for a crowd-pleasing treat.

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: Preheat your oven to 400°F (200°C). Prepare your baking sheets by greasing them or lining with parchment paper.
  2. Boil Base Mixture: In a large saucepan, combine water, cubed butter, and salt. Bring the mixture to a rolling boil over medium-high heat.
  3. Add Flour and Nutmeg: Add all the flour at once along with the ground nutmeg. Stir vigorously with a wooden spoon until the dough pulls away cleanly from the sides of the pan, forming a smooth ball.
  4. Rest the Dough: Remove the pan from heat and let the dough rest for 5 minutes to cool slightly.
  5. Incorporate Eggs: Add the eggs one at a time, beating well after each addition. Continue beating until the dough is smooth, glossy, and fully combined.
  6. Shape the Puffs: Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing each about 1 inch apart to allow room for expansion.
  7. Bake: Bake the puffs for 30 to 35 minutes until they are firm, deeply golden brown, and fully set inside.
  8. Release Steam: Immediately upon removing from the oven, pierce each puff with a knife tip to allow steam to escape. This helps prevent sogginess. Transfer puffs to a wire rack to cool completely.
  9. Prepare Filling: Beat heavy whipping cream until it just begins to thicken. Gradually add confectioners’ sugar, eggnog, vanilla extract, and ground nutmeg, then continue to beat until soft peaks form.
  10. Fill the Puffs: Slice off the top third of each cooled cream puff. Spoon or pipe the eggnog whipped cream filling inside, then replace the tops.
  11. Serve: Dust the filled cream puffs lightly with additional confectioners’ sugar and serve immediately for best texture and flavor.

Notes

  • Ensure eggs are at room temperature for better incorporation into the dough.
  • Be careful not to open the oven door during baking to maintain puffiness.
  • You can make the cream puff shells ahead of time and fill them just before serving.
  • For a boozy twist, add a tablespoon of rum or bourbon to the whipped cream filling.

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

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