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Eggnog Cream Puffs Recipe

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★★★★★

5 from 68 reviews

Delight in these festive Eggnog Cream Puffs featuring light and airy choux pastry filled with a rich, spiced eggnog cream. Perfect for holiday gatherings, they combine the classic French cream puff technique with the cozy flavors of eggnog, nutmeg, and vanilla for a decadent treat.

Ingredients

Scale

For the Cream Puffs (Choux Pastry)

  • ½ cup unsalted butter, cubed
  • 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

Instructions

  1. Boil Butter, Water, and Salt: In a medium saucepan, combine ½ cup cubed unsalted butter, 1 cup water, and ½ tsp salt. Bring the mixture to a rolling boil over medium heat, ensuring the butter fully melts.
  2. Stir in Flour: Remove the saucepan from heat and immediately add 1 cup all-purpose flour all at once. Stir vigorously with a wooden spoon until the dough forms a cohesive ball and pulls away cleanly 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 when added. Beat in 4 large eggs, one at a time, mixing thoroughly between each addition until the dough becomes smooth, shiny, and well incorporated.
  4. Pipe Dough onto Baking Sheet: Transfer the dough into a piping bag fitted with a large round tip. Pipe 12 roughly 2-inch wide mounds onto a baking sheet lined with parchment paper, spacing them to allow for expansion.
  5. Bake the Cream Puffs: Bake in a preheated oven at 400°F (204°C) for 25 to 30 minutes, or until the puffs are golden brown and fully puffed. Avoid opening the oven door early to prevent deflation.
  6. Cool and Slice: Remove the cream puffs from the oven and let them cool completely on a wire rack. Once cool, carefully slice off the tops using a serrated knife to prepare for filling.
  7. Make the Eggnog Cream: In a mixing bowl, combine 2 cups cold heavy whipping cream, ½ cup eggnog, ¼ cup powdered sugar, one 3.4 oz box of instant vanilla pudding mix, 1 tsp ground nutmeg, and 1 tsp vanilla extract. Beat the mixture with an electric mixer until it becomes thick and fluffy.
  8. Fill and Assemble: Spoon or pipe the eggnog cream into the bottom halves of the cooled cream puffs. Replace the tops gently and dust the assembled cream puffs with powdered sugar.
  9. Final Serving: Arrange the finished cream puffs on a serving platter and add an extra dusting of powdered sugar just before serving for a festive touch.

Notes

  • Ensure the dough is cool enough before adding eggs to avoid scrambling them.
  • Do not open the oven door during baking to prevent cream puffs from collapsing.
  • Use a serrated knife to gently slice the tops to avoid breaking the delicate pastry.
  • For best flavor, prepare the cream puffs and filling close to serving time to maintain puffiness and cream freshness.
  • Can be stored in the refrigerator for up to 1 day; fill the puffs just before serving for optimal texture.

Keywords: Eggnog cream puffs, choux pastry, holiday dessert, eggnog recipe, cream-filled pastries, festive desserts, Christmas dessert

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