Eggnog Cream Puffs Recipe

Introduction

These Eggnog Cream Puffs combine light, airy choux pastry with a rich and festive eggnog-flavored cream filling. Perfect for holiday gatherings or any special occasion, they’re both elegant and delicious.

Ingredients

• ½ cup unsalted butter
• 1 cup water
• ½ tsp salt
• 1 cup all-purpose flour
• 4 large eggs
• 2 cups cold heavy whipping cream
• ½ cup eggnog
• ¼ cup powdered sugar
• 1 (3.4 oz) box instant vanilla pudding mix
• 1 tsp ground nutmeg
• 1 tsp vanilla extract
• Powdered sugar, for dusting

Instructions

1. Step 1: In a medium saucepan, combine the butter, water, and salt. Bring to a rolling boil over medium heat.
2. Step 2: Remove the pan from heat. Stir in the flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides.
3. Step 3: Let the dough cool for 5 minutes. Beat in the eggs one at a time, mixing fully after each addition until smooth and shiny.
4. Step 4: Spoon the dough into a piping bag fitted with a large round tip. Pipe 12 mounds about 2 inches wide onto a parchment-lined baking sheet.
5. Step 5: Bake at 400°F for 25–30 minutes until puffed and golden brown. Avoid opening the oven early to prevent deflation.
6. Step 6: Cool the puffs completely on a wire rack. Carefully slice off the tops with a serrated knife.
7. Step 7: In a bowl, beat together heavy cream, eggnog, powdered sugar, instant pudding mix, nutmeg, and vanilla extract until thick and fluffy.
8. Step 8: Fill the bottom halves of the puffs with the eggnog cream using a spoon or piping bag. Replace the tops.
9. Step 9: Dust the assembled cream puffs with powdered sugar just before serving.

Tips & Variations

• Use chilled heavy cream for better whipping results when making the filling.
• For extra nutmeg flavor, sprinkle a little on top of the cream before replacing the puff tops.
• If you don’t have a piping bag, you can shape the dough into mounds with two spoons.
• Substitute eggnog with spiced milk or vanilla almond milk for a lighter, non-alcoholic version.

Storage

Store the filled cream puffs in an airtight container in the refrigerator for up to 2 days. To keep the pastry crisp, store the unfilled puffs separately and fill just before serving. Reheat the unfilled puffs in a 350°F oven for 3–5 minutes to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cream puffs ahead of time?

Yes, you can bake and cool the puffs ahead, then store them in an airtight container at room temperature for a day. Fill with the eggnog cream just before serving to keep them fresh.

Is it necessary to use instant pudding mix in the filling?

The instant pudding mix helps stabilize the filling and adds vanilla flavor, but you can omit it if preferred. The filling might be softer without it, so serve soon after filling.

Eggnog Cream Puffs Recipe

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Delight in these luscious Eggnog Cream Puffs featuring a light and airy choux pastry filled with a rich, creamy eggnog-flavored filling. Perfect for holiday gatherings or any special occasion, these cream puffs combine classic French pastry techniques with festive seasonal flavors for a truly indulgent treat.

• Author: Mila
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 12 cream puffs 1x
• Category: Dessert
• Method: Baking
• Cuisine: French-American

Ingredients

Scale 1x2x3x

For the Cream Puffs (Choux Pastry)

• ½ cup unsalted butter
• 1 cup water
• ½ tsp salt
• 1 cup all-purpose flour
• 4 large eggs

For the Eggnog Cream Filling

• 2 cups cold heavy whipping cream
• ½ cup eggnog
• ¼ cup powdered sugar
• 1 (3.4 oz) box instant vanilla pudding mix
• 1 tsp ground nutmeg
• 1 tsp vanilla extract

For Garnish

• Powdered sugar, for dusting

Instructions

1. Boil Butter, Water, and Salt: In a medium saucepan, combine the unsalted butter cubed, water, and salt. Heat over medium until the mixture reaches a rolling boil, preparing the base for the choux pastry.
2. Stir in Flour: Remove the saucepan from heat and immediately add all the flour at once. Stir vigorously with a wooden spoon until the dough forms a smooth ball that pulls away from the sides of the pan.
3. Cool Slightly, Add Eggs One at a Time: Let the dough cool for about 5 minutes to prevent cooking the eggs prematurely. Then, beat in the eggs one at a time, fully incorporating each before adding the next, until the dough is smooth and shiny.
4. Pipe Dough onto Baking Sheet: Transfer the dough into a piping bag fitted with a large round tip and pipe 12 mounds about 2 inches wide onto a baking sheet lined with parchment paper, spacing them evenly.
5. Bake the Cream Puffs: Place the baking sheet in a preheated oven at 400°F and bake for 25–30 minutes until the cream puffs are puffed and golden brown, taking care not to open the oven door early to avoid deflation.
6. Cool and Slice: Allow the cream puffs to cool completely on a wire rack. Once cooled, carefully slice off the tops with a serrated knife.
7. Make the Eggnog Cream: In a mixing bowl, combine cold heavy whipping cream, eggnog, powdered sugar, instant vanilla pudding mix, ground nutmeg, and vanilla extract. Beat until the mixture thickens and becomes fluffy.
8. Fill and Assemble: Spoon or pipe the eggnog cream mixture into the bottom halves of the cooled cream puffs. Replace the tops over the filling.
9. Final Serving: Arrange the assembled cream puffs on a serving platter and dust generously with powdered sugar just before serving for a beautiful finishing touch.

Notes

• Ensure the eggs are fully incorporated one at a time for the best dough consistency.
• Do not open the oven door during baking to prevent the cream puffs from collapsing.
• Use cold ingredients for the filling to achieve maximum volume when whipping.
• Puff size can be adjusted, but baking time may vary accordingly.
• Store any leftovers refrigerated and consume within 2 days for freshness.

Keywords: egg nog cream puffs, choux pastry, holiday dessert, cream puffs recipe, eggnog filling, festive desserts