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
Scale
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.
