Print

Irresistible Eggnog Cream Puffs for Your Holiday Celebration Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 102 reviews

These irresistibly light and airy eggnog cream puffs are a festive treat perfect for your holiday celebrations. Made with classic choux pastry shells filled with a rich, creamy eggnog pastry cream and topped with a dusting of powdered sugar, they combine the nostalgic flavors of eggnog with elegant French pastry technique. Delight your guests with these impressive yet easy-to-make cream puffs that sparkle with seasonal spices like nutmeg.

Ingredients

For the Choux Pastry

  • 1 cup Water (Essential for creating steam)
  • 1/2 cup Unsalted Butter (Opt for unsalted for precise seasoning control)
  • 1 tbsp Granulated Sugar (Sweetens the choux)
  • 1/4 tsp Salt (Enhances flavor)
  • 1 cup All-Purpose Flour (Provides structure)
  • 4 large Eggs (Helps the choux puff beautifully)

For the Eggnog Pastry Cream

  • 1 cup Full Fat Eggnog (The star flavor)
  • 1/2 cup Whole Milk (Adds creaminess)
  • 1/3 cup Granulated Sugar (For sweetness)
  • 2 tbsp Cornstarch (Thickens the cream)
  • 4 large Egg Yolks (For richness)
  • 2 tbsp Unsalted Butter (Ensures smooth consistency)
  • 1 tsp Vanilla Extract (Boosts flavor)
  • 1/2 tsp Ground Nutmeg (A classic holiday spice)
  • 1/4 tsp Salt (Balances sweetness)
  • 1 cup Heavy Cream (Whipped into light peaks)
  • 1 tbsp Powdered Sugar (For sweetening whipped cream)

Optional Topping

  • 1 tbsp Powdered Sugar (For a delightful finish)

Instructions

  1. Make the Choux Pastry: Preheat your oven to 425°F (220°C). In a medium saucepan, combine water, unsalted butter, granulated sugar, and salt. Bring to a boil over medium heat until the butter melts completely. Remove from heat and immediately stir in all-purpose flour until a dough forms and pulls away from the sides of the pan. Return the pan to low heat and stir the dough for about 1-2 minutes to dry it slightly. Transfer the dough to a mixing bowl and let it cool for 5 minutes. Then, add eggs one at a time, beating well after each addition until the dough is smooth and glossy. Use a piping bag to pipe mounds of dough onto a parchment-lined baking sheet. Bake at 425°F for 10 minutes, then reduce temperature to 350°F (175°C) and bake for an additional 20-25 minutes until puffed and golden. Cool completely on a wire rack.
  2. Prepare the Eggnog Pastry Cream: In a medium saucepan, whisk together eggnog, whole milk, granulated sugar, cornstarch, egg yolks, vanilla extract, nutmeg, and salt until smooth. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil. Continue cooking for 1-2 minutes until very thick. Remove from heat and stir in the unsalted butter until smooth. Transfer cream to a bowl, cover with plastic wrap pressed directly on the surface to prevent a skin, and refrigerate until chilled, about 2 hours.
  3. Whip the Cream: In a separate bowl, beat the heavy cream with powdered sugar until soft peaks form. Gently fold the whipped cream into the chilled eggnog pastry cream until fully combined and smooth.
  4. Assemble the Cream Puffs: Using a serrated knife, slice each cooled choux pastry puff in half horizontally. Spoon or pipe the eggnog pastry cream filling into the bottom halves, then replace the tops.
  5. Finish and Serve: Dust the assembled cream puffs lightly with powdered sugar for an elegant, festive touch. Serve immediately or refrigerate until ready to enjoy.

Notes

  • Make sure the choux pastry is completely cool before filling to prevent sogginess.
  • Use full-fat eggnog for the richest flavor in the pastry cream.
  • You can prepare the pastry cream a day ahead and keep refrigerated for convenience.
  • Allow the choux puffs to cool in a warm, dry place for best texture.
  • For a stronger nutmeg flavor, sprinkle a small pinch inside each filled cream puff.

Find it online: https://crispcharm.com/irresistible-eggnog-cream-puffs-for-your-holiday-celebration-recipe/