Eggnog Cream Puffs Recipe
Light, airy cream puffs filled with rich eggnog whipped cream! These festive holiday pastries combine classic pâte à choux with a creamy, nutmeg-scented filling. A guaranteed showstopper for Christmas parties, dessert tables, or Santa’s special night.
- Prep Time: 40 minutes
- Cook Time: 30–35 minutes
- Total Time: About 1 hour, plus cooling
- Yield: About 24 cream puffs
- Category: Dessert
- Cuisine: American
Ingredients
For the Cream Puff Shells:
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
For the Eggnog Whipped Cream:
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 Assembly:
Additional confectioners’ sugar for dusting
Instructions
1. Preheat oven to 400°F (200°C). Grease baking sheets or line with parchment paper.
2. In a large saucepan, bring water, cubed butter, and salt to a rolling boil.
3. Add flour all at once, then add nutmeg. Stir vigorously until the mixture pulls away from the sides of the pan.
4. Remove from heat and let mixture rest for 5 minutes.
5. Add eggs one at a time, beating well after each addition. Continue beating until the dough becomes smooth and glossy.
6. Drop dough by rounded tablespoonfuls onto baking sheets, spacing them 1 inch apart.
7. Bake 30–35 minutes, or until puffs are firm, deeply golden, and fully set.
8. Immediately pierce each puff with a knife tip to release steam. Cool completely on a wire rack.
9. Make the filling: Beat heavy cream until it begins to thicken. Add confectioners’ sugar, eggnog, vanilla, and nutmeg. Beat until soft peaks form.
10. To fill, cut the top third off each cream puff. Spoon or pipe in the eggnog whipped cream. Replace tops.
11. Dust with confectioners’ sugar and serve immediately.
Notes
Cream puffs must cool fully before filling or the whipped cream will melt.
Serve immediately after filling for best texture.
Unfilled shells can be stored at room temperature for 2 days or frozen for up to 2 months.
Eggnog whipped cream can be made with store-bought or homemade eggnog.
For extra structure, chill the whipped cream 10 minutes before piping.
Find it online: https://thecozycuppa.com/eggnog-cream-puffs/