If you’re looking for a festive treat that combines the creamy richness of holiday eggnog with the light, airy delight of classic cream puffs, you’ve found your new favorite. This Eggnog Cream Puffs Recipe brings together the buttery, tender choux pastry and a dreamy, spiced eggnog pastry cream filling. Trust me, each bite delivers a perfect balance of sweet, nutmeg-infused warmth and melt-in-your-mouth texture that will have everyone asking for seconds. Whether it’s a holiday party or just a cozy night in, these cream puffs elevate any occasion effortlessly.
Ingredients You’ll Need
The beauty of this Eggnog Cream Puffs Recipe lies in its simple yet carefully chosen ingredients. Every component plays a crucial role, creating that perfect harmony of flavor, texture, and color that makes these cream puffs irresistible.
- Unsalted butter: Adds rich, creamy fat essential for a tender pastry crust.
- Water: Provides the steam needed to make the dough puff up beautifully in the oven.
- All-purpose flour: The backbone that gives structure and chewiness to the puffs.
- Large eggs: Bind the dough while contributing to their light and airy texture.
- Salt: Enhances all the flavors without overpowering the delicate sweetness.
- Whole milk: Creates a luscious, creamy base for the pastry cream filling.
- Egg yolks: Provide richness and help thicken the custard filling.
- Granulated sugar: Sweetens the filling while balancing the eggnog spice.
- Cornstarch: Thickens the pastry cream to silky perfection.
- Ground nutmeg: The signature spice that gives the filling its classic eggnog flavor.
- Vanilla extract: Adds warmth and complexity to the cream.
- Rum extract (optional): Elevates the festive feel with a subtle kick.
- Powdered sugar: For that final elegant dusting, making each puff look as good as it tastes.
How to Make Eggnog Cream Puffs Recipe
Step 1: Make the Choux Pastry Dough
Start by combining the butter, water, and salt in a saucepan and bringing it to a boil. This melts the butter evenly and prepares the liquid for the flour to turn the dough into a glossy, elastic mass.
Step 2: Incorporate the Flour
Next, add the flour all at once and stir vigorously until the dough pulls away from the sides of the pan. This step ensures the flour is cooked just enough to develop a smooth dough without lumps.
Step 3: Beat in the Eggs
Allow the dough to cool for five minutes before beating in the eggs one at a time. This gradual addition makes sure the dough becomes smooth and glossy, the hallmark of successful choux pastry.
Step 4: Prepare for Baking
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This temperature jump is essential for that impressive puff and golden color.
Step 5: Shape the Cream Puffs
Pipe or spoon the dough into 1.5-inch mounds spaced evenly on the baking sheet. Smooth any sharp peaks with a wet finger to help them bake uniformly without burning or cracking.
Step 6: Bake the Puffs
Bake for 25 to 30 minutes until they’re golden brown and firm to the touch. Proper baking is key for a hollow center, perfect to fill with creamy custard.
Step 7: Make the Eggnog Pastry Cream
While the puffs cool, heat the whole milk and ground nutmeg in a saucepan until steaming, infusing the milk with that special eggnog spice.
Step 8: Whisk Egg Yolks and Sugar
In a separate bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth—this forms the base for your luscious filling.
Step 9: Temper the Egg Mixture
Gradually whisk the hot milk into the egg yolk mixture to prevent scrambling, then return everything to the saucepan for gentle cooking.
Step 10: Thicken the Pastry Cream
Cook the custard over medium heat, whisking constantly until thickened to a creamy consistency that will hold inside the puffs.
Step 11: Finish the Cream
Remove from heat and stir in butter, vanilla extract, and rum extract if you’re using it. This enriches the flavor and smoothness of the filling beautifully.
Step 12: Chill the Pastry Cream
Transfer the custard to a bowl, cover with plastic wrap pressed onto the surface to avoid forming skin, and refrigerate until set and chilled.
Step 13: Fill the Cream Puffs
Once the puffs are cool, slice them in half or poke a small hole in the bottom and pipe the chilled eggnog pastry cream inside.
Step 14: Dust with Powdered Sugar
For that final, festive touch, dust the tops generously with powdered sugar before serving.
How to Serve Eggnog Cream Puffs Recipe
Garnishes
Sprinkling powdered sugar over the cream puffs is a classic but classy finish that adds a snowy sweetness. You can also garnish with a light grating of fresh nutmeg or a tiny sprig of fresh mint for a pop of color and seasonal flair.
Side Dishes
These cream puffs shine on their own, but paired with a warm cup of spiced chai tea or freshly brewed coffee, they become the ultimate cozy dessert experience. For more indulgence, try them alongside a scoop of cinnamon ice cream or a bowl of stewed winter fruits.
Creative Ways to Present
For a festive gathering, arrange your Eggnog Cream Puffs Recipe on a tiered dessert stand for an elegant display. You can also drizzle lightly with caramel sauce or dip the tops in melted white chocolate for extra decadence. Miniature holiday picks or edible glitter bring an extra joy to the presentation.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, it’s best to keep the cream puffs and pastry cream separately. Store the baked puffs in an airtight container at room temperature for up to 24 hours. Keep the pastry cream refrigerated in a sealed container to maintain freshness.
Freezing
You can freeze plain, unfilled choux puffs for up to two months. Defrost them at room temperature and re-crisp in a warm oven before filling. The pastry cream does not freeze well, so it’s better to prepare it fresh for the best texture and flavor.
Reheating
For best results, reheat unfilled puffs in a 350°F oven for about 5 to 7 minutes to regain their crisp shell. Avoid microwaving to prevent them from becoming soggy. Filled cream puffs should be enjoyed chilled.
FAQs
Can I make the pastry cream without rum extract?
Absolutely! The rum extract is optional and can be omitted or replaced with almond extract or simply extra vanilla. The nutmeg and vanilla still deliver that classic eggnog warmth.
How do I know when the choux pastry is fully cooked?
The puffs should be golden brown and feel firm to the touch. If they’re pale or soft, they might collapse once removed from the oven. Make sure to bake the full 25 to 30 minutes for perfect structure.
Can I use a different spice instead of nutmeg?
While nutmeg gives the traditional eggnog flavor, you can experiment with cinnamon or allspice for a slightly different but still delicious twist on the filling.
How long should I chill the pastry cream before filling the puffs?
It’s best to chill the pastry cream for at least two hours until it’s fully set and cold. This makes piping easier and helps keep the cream puffs from becoming soggy.
Is it okay to make the cream puffs a day ahead?
For best texture, bake the choux puffs the day before and store them at room temperature. Prepare and chill the pastry cream separately, then fill the puffs just before serving to keep everything perfectly fresh.
Final Thoughts
This Eggnog Cream Puffs Recipe is truly a showstopper that combines festive flavors with classic technique. It’s perfect for sharing warm memories over the holidays or treating yourself to a special dessert whenever the mood strikes. I hope you enjoy making and savoring every bite as much as I do!
Print
Eggnog Cream Puffs Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 20 cream puffs
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these classic Eggnog Cream Puffs, a festive and elegant dessert featuring tender choux pastry filled with a rich, spiced eggnog-flavored pastry cream. Perfectly golden and dusted with powdered sugar, these cream puffs bring the cozy flavors of the holiday season to your table.
Ingredients
Choux Pastry:
- 1/2 cup unsalted butter
- 1 cup water
- 1 cup all-purpose flour
- 4 large eggs
- 1/4 teaspoon salt
Eggnog Pastry Cream:
- 2 cups whole milk
- 5 large egg yolks
- 2/3 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon ground nutmeg
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons unsalted butter
- 1/2 teaspoon rum extract (optional)
For Finishing:
- Powdered sugar, for dusting
Instructions
- Prepare the Dough: In a saucepan, combine the butter, water, and salt, then bring mixture to a boil.
- Add Flour: Stir in the flour all at once, stirring vigorously until the dough forms a ball and pulls away from the sides of the pan. Remove from heat and cool for 5 minutes.
- Incorporate Eggs: Beat the eggs in one at a time, mixing well after each addition until the dough is smooth, glossy, and well combined.
- Preheat Oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Pipe Dough: Use a piping bag to form 1.5-inch mounds of the choux dough onto the prepared baking sheet.
- Smooth Peaks: Wet your finger and gently smooth out any peaks on the dough mounds to ensure even baking.
- Bake Pastry Shells: Bake for 25 to 30 minutes until the puffs are golden brown and firm. Allow to cool completely on a wire rack.
- Heat Milk for Pastry Cream: In a saucepan, heat the milk and ground nutmeg until steaming but not boiling.
- Whisk Egg Yolks: In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth and pale in color.
- Combine Mixtures: Gradually pour the hot milk into the egg yolk mixture while whisking constantly to temper the eggs, then return everything to the saucepan.
- Cook Pastry Cream: Over medium heat, cook the mixture while whisking continuously until it thickens and comes to a gentle boil.
- Add Flavor and Butter: Remove from heat and stir in the butter, vanilla extract, and rum extract if using, until smooth.
- Chill Pastry Cream: Transfer the cream to a bowl, cover with plastic wrap pressed directly on the surface to prevent a skin from forming, and refrigerate until fully set.
- Fill Cream Puffs: Once cool, slice the tops off each puff or poke a hole in the bottom, then pipe the chilled eggnog pastry cream inside.
- Finish and Serve: Dust the filled cream puffs with powdered sugar before serving for a festive touch.
Notes
- Ensure the choux dough cools slightly before adding eggs to prevent scrambling.
- Use parchment paper or a silicone baking mat to avoid sticking and ensure even browning.
- The rum extract is optional but adds authentic eggnog flavor.
- Chilling the pastry cream thoroughly helps it hold its shape when piped into the cream puffs.
- These cream puffs can be stored refrigerated for up to 2 days but are best enjoyed fresh.
