The aroma of freshly baked pastries fills my kitchen, and there’s something enchanting about the holidays that makes each treat feel even more special. That’s why I’m excited to share my recipe for Eggnog Cream Puffs—handmade puffs stuffed with a velvety eggnog-infused pastry cream, bringing a cozy twist to your holiday dessert table. These delightful bites are not only a show-stopper at gatherings but also quick to whip up, making them the ideal indulgence for those who want to skip the fast food scene. Imagine your loved ones savoring these airy morsels while sipping hot cocoa, and you’ll be inspired to create your own batch! Curious how to bring these festive bites to life? Let’s dive in! Why Make Eggnog Cream Puffs? Unforgettable Flavor: The rich, eggnog-infused pastry cream wrapped in light, fluffy shells creates a holiday dessert that bursts with festive joy. Easy to Make: Perfect for both novice and experienced bakers, this recipe simplifies the classic cream puff technique, allowing you to enjoy homemade treats without stress. Versatile for Any Occasion: Whether for a cozy family gathering or a glamorous New Year’s Eve party, these elegant bites suit any festive setting. Quick Assembly: With the option to prepare components in advance, you can whip these up even on busy days. Think of them as a fancy alternative to traditional desserts! Crowd-Pleasing Delight: Your friends and family will be impressed by these charming confections, leaving them clamoring for the recipe—just like when they try others like Cream Cheese Chicken. Get ready to bring a touch of holiday magic to your table with these wonderful Eggnog Cream Puffs! Eggnog Cream Puff Ingredients For the Pâte à Choux (Cream Puff Shell): Water – Provides moisture for the dough to create that delightful puff. Unsalted Butter – Adds richness and helps create a flaky texture; margarine works as a great dairy-free substitute. Granulated Sugar – Sweetens the pastry; reduce for a less sweet option if desired. Salt – Enhances flavor; omit for a low-sodium version. All-Purpose Flour – Provides structure, but gluten-free flour can replace it for those avoiding gluten. Eggs – Adds moisture, binds everything together, and creates a nice rise; note that egg substitutes may not perform similarly. For the Eggnog Pastry Cream: Full Fat Eggnog – The star flavor of your cream; swap for a non-dairy eggnog to keep it vegan. Whole Milk – Adds creaminess; almond or coconut milk makes it dairy-free. Granulated Sugar – Sweetens the cream; coconut sugar or a sugar alternative can be used as substitutes. Cornstarch – Thickens the cream; arrowroot powder serves as a perfect alternative. Egg Yolks – Enriches and thickens the cream; egg substitutes might not give you the same richness. Unsalted Butter – Creates a luxurious texture; dairy-free butter is suitable for a vegan version. Vanilla Extract – Adds depth of flavor; almond or rum extract can offer a delightful twist. Ground Nutmeg – Infuses that classic holiday flavor; allspice can provide a lovely alternative. Salt – Enhances all flavors; feel free to omit if sodium is a concern. For the Whipped Cream: Heavy Cream – Forms the base for your stable whipped topping; coconut cream is a tasty dairy-free option. Powdered Sugar – Sweetens your whipped cream; agave syrup is an alternative for a lower-sugar version. Bring the festive spirit alive with these easy-to-find ingredients and get ready to dazzle your loved ones with these delightful Eggnog Cream Puffs! Step‑by‑Step Instructions for Eggnog Cream Puffs Step 1: Preheat and Prepare Begin by preheating your oven to 425°F (220°C). While it’s heating, line two baking sheets with parchment paper to prevent sticking. This step is crucial for achieving that perfect puffed texture! Set aside your prepared sheets so they’re ready for the pâte à choux dough. Step 2: Make the Pâte à Choux In a medium saucepan, bring 1 cup of water, ½ cup of unsalted butter, 1 tablespoon of granulated sugar, and a pinch of salt to a rolling boil over medium heat. Once boiling, remove from heat and quickly stir in 1 cup of all-purpose flour until a smooth dough forms. Allow the mixture to cool for a few minutes before adding in four large eggs one at a time, mixing thoroughly until the dough is glossy and elastic. Step 3: Pipe and Bake the Shells Transfer your pâte à choux dough to a piping bag fitted with a large round tip. Pipe 1.5-inch rounds onto the prepared parchment-lined sheets, leaving space between each puff for rising. Smooth the tops with a wet finger to prevent peaks. Bake in the preheated oven for 10-12 minutes until puffy and lightly golden, then reduce the temperature to 350°F (175°C) and continue baking for an additional 18-20 minutes, or until golden brown and firm to the touch. Step 4: Prepare the Eggnog Pastry Cream While the shells are baking, prepare your eggnog pastry cream. In a saucepan, heat 1 cup of full-fat eggnog and ½ cup of whole milk until just about boiling. In a separate bowl, whisk together ½ cup of granulated sugar and 3 tablespoons of cornstarch. Combine this mixture with 4 beaten egg yolks, and gradually add the hot eggnog mixture to temper the eggs. Return this mixture to the heat and stir until thickened, then incorporate 2 tablespoons of unsalted butter, 1 teaspoon of vanilla extract, ½ teaspoon of ground nutmeg, and a small pinch of salt. Chill until ready to use. Step 5: Whip the Cream Once your eggnog pastry cream has cooled, it’s time to prepare the whipped cream. In a chilled bowl, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form. Gently fold the whipped cream into the cooled eggnog pastry cream until fully combined, resulting in a light and airy filling that promises a delightful flavor in every bite of your Eggnog Cream Puffs. Step 6: Fill the Cream Puffs When the cream puffs have completely cooled, use a small knife to create a hole in the bottom or top of each puff. Fill a piping bag with the eggnog filling and pipe generous amounts into each cream puff until they feel full and slightly heavy. Finally, dust the tops with powdered sugar for a festive touch and serve these delightful Eggnog Cream Puffs promptly for a mouthwatering holiday treat! Expert Tips for Eggnog Cream Puffs Perfect Puffs: Ensure your pâte à choux is cooked thoroughly; undercooked puffs may collapse. They should feel light when lifted! Chill Time: For the best results, always chill the eggnog pastry cream while the shells cool; this enhances the flavors and texture. Watch the Bake: Avoid overbaking the cream puff shells; golden brown is your goal for a soft yet crisp exterior. Seal Tight: Make sure to tightly seal the filling into the eggnog cream puffs to prevent moisture from soaking the delicate shells. Fill Fresh: Fill the puffs right before serving to maintain their airy texture and avoid sogginess later on. Variations & Substitutions for Eggnog Cream Puffs Feel free to get creative with these Eggnog Cream Puffs; your taste buds will thank you for it! Chocolate Twist: Replace eggnog with rich chocolate milk for a decadent chocolate pastry cream. Vegan Delight: Use non-dairy eggnog and coconut milk to create a delicious vegan version that everyone can enjoy. Your guests will be amazed by how creamy it tastes without dairy! Spice it Up: Add a dash of cinnamon or ginger to the eggnog pastry cream for an extra festive kick. Imagine the warmth of these spices elevating your holiday gatherings! Rum Infusion: For an adult twist, incorporate a splash of dark rum or bourbon into the pastry cream for a sophisticated flavor profile that pairs beautifully with holiday celebrations. Nutty Flavor: Blend in some almond or hazelnut extract for a twist that adds depth to the sweet cream. This subtle change can impress those with refined palates. Gluten-Free Option: Swap all-purpose flour for gluten-free flour in the pâte à choux to cater to gluten-sensitive guests. Anyone skipping gluten won’t even know the difference! Customize the Whip: Experiment with flavored whipped cream by adding peppermint extract or cocoa powder to the heavy cream before whipping. This twist gives a unique spin on traditional whipped cream! Fruity Filling: Substitute a portion of the eggnog with pureed seasonal fruits, like pumpkin or apple, for a refreshing bite. It’s a delightful way to mix up the flavors while keeping them in line with the season. These variations can create new family favorites, reminiscent of other joys like Turkey Pasta Peas. Embrace your inner culinary artist and discover the delightful combinations that suit your taste! What to Serve with Eggnog Cream Puffs? Elevate your holiday dessert spread with charming additions that harmonize beautifully with the creamy delight of eggnog-filled puffs. Warm Spiced Apple Cider: A comforting drink that enhances the eggnog flavors while offering a delightful warmth, perfect for cozy gatherings. Chocolate Fondue: Dip fresh fruits like strawberries and bananas in rich, melted chocolate for an indulgent ending to your holiday feast. Their textures contrast wonderfully with the airy puffs. Gingerbread Cookies: The spiced crunch of gingerbread pairs delightfully with the creamy sweetness of the Eggnog Cream Puffs, creating a delightful holiday duo. Candied Orange Slices: These sweet, zesty bites add a bright touch to your dessert table, balancing the rich creaminess of the eggnog filling flawlessly. Pecan Pie: This classic dessert brings a nutty richness that complements the lightness of the cream puffs, creating an inviting combination on your holiday table. Eggnog Latte: Enhance the festive spirit with this creamy coffee drink that echoes the flavors of your cream puffs. The warmth is perfect for post-dinner enjoyment. Chocolate Mint Cookies: Add a refreshing touch with these cool minty bites, which contrast beautifully with the rich, spiced eggnog flavor. Cranberry Spritzer: A bubbly, refreshing drink that provides a tart tang, cleaning the palate between bites of sweet treats. Vanilla Bean Ice Cream: A scoop of this on the side brings a creamy, cool experience, enhancing the fluffy texture of the Eggnog Cream Puffs. Serve it with a sprinkle of nutmeg for an extra festive touch. Storage Tips for Eggnog Cream Puffs Fridge: Store filled Eggnog Cream Puffs in an airtight container for up to 2-3 days. Enjoy them within this timeframe for the best flavor and texture. Freezer: For longer storage, freeze unfilled cream puff shells for up to 1 month. After cooling, wrap each shell tightly in plastic wrap before placing in a freezer-safe bag. Reheating: To refresh the unfilled shells, bake them at 350°F (175°C) for about 10 minutes until crisp. Avoid reheating filled puffs, as the creamy center may not hold its texture. Serving Tip: If you fill the puffs in advance, keep them in the fridge until serving time to maintain their delightful texture. Make Ahead Options These Eggnog Cream Puffs are perfect for busy home cooks looking to save time during the festive season! You can prepare the pâte à choux shells up to 24 hours in advance; simply bake and store them in an airtight container at room temperature. The eggnog pastry cream can be made up to 3 days ahead, just ensure you refrigerate it in an airtight container to keep it fresh and creamy. When you’re ready to serve, fill the cooled cream puffs with the eggnog pastry cream and dust with powdered sugar shortly before presenting them. This way, they remain just as delightful and decadent, making holiday entertaining a breeze! Eggnog Cream Puffs Recipe FAQs How do I select the best eggs for my Eggnog Cream Puffs? Absolutely! Look for large, fresh eggs, preferably organic or free-range for the best flavor and color. Check the expiration date and avoid any eggs with cracks or unusual odors for optimal quality in your pastry. How long can I store filled Eggnog Cream Puffs? Filled Eggnog Cream Puffs can be kept in an airtight container in the fridge for up to 2-3 days. For the best taste and texture, enjoy them within this timeframe to savor their delightful flavor. Can I freeze Eggnog Cream Puffs? Yes, indeed! For freezing, I recommend storing unfilled cream puff shells. Allow them to cool completely, then wrap each puff tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 1 month. When you’re ready to enjoy them, simply re-bake the shells at 350°F (175°C) for about 10 minutes until crisp. What can I do if my cream puffs collapse after baking? Very good question! If your cream puffs collapse, it could be due to several reasons, such as not baking them long enough or undercooking the pâte à choux. To prevent this, ensure the shells are fully baked, with a golden color and a hollow sound when tapped. Make sure to allow moisture to escape during baking by not opening the oven door prematurely. Are these Eggnog Cream Puffs suitable for anyone with dietary restrictions? Absolutely! To make these Eggnog Cream Puffs more inclusive, they can be adapted for various dietary needs. Substitute full-fat eggnog with a non-dairy version for vegans, and use almond or coconut milk instead of whole milk. For a gluten-free option, swap all-purpose flour with a gluten-free flour blend. Always check ingredients for allergies beforehand. Can I make the pastry cream ahead of time? Yes! You can prepare the eggnog pastry cream a day in advance. Just make sure to cover it tightly with plastic wrap, pressing the wrap directly onto the surface of the cream to prevent a skin from forming. Refrigerate until you’re ready to use it, ensuring that flavors meld beautifully for an even richer taste! Eggnog Cream Puffs: Holiday Bliss in Every Bite Delight in these Eggnog Cream Puffs, handmade pastries filled with a velvety eggnog-infused cream, perfect for your holiday gatherings. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 30 minutes minsChilling Time 20 minutes minsTotal Time 1 hour hr 20 minutes mins Servings: 12 puffsCourse: DessertCuisine: AmericanCalories: 150 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Pâte à Choux (Cream Puff Shell)1 cup water0.5 cup unsalted butter can substitute margarine1 tablespoon granulated sugara pinch salt omit for low-sodium version1 cup all-purpose flour gluten-free flour can be used4 large eggs egg substitutes may varyFor the Eggnog Pastry Cream1 cup full fat eggnog swap for non-dairy eggnog to keep it vegan0.5 cup whole milk can use almond or coconut milk0.5 cup granulated sugar substitute with coconut sugar if desired3 tablespoons cornstarch can use arrowroot powder4 egg yolks egg substitutes might not provide the same richness2 tablespoons unsalted butter dairy-free butter for vegan option1 teaspoon vanilla extract almond or rum extract can be used0.5 teaspoon ground nutmeg allspice can be substituteda pinch salt omit if sodium is a concernFor the Whipped Cream1 cup heavy cream coconut cream is a dairy-free alternative2 tablespoons powdered sugar can use agave syrup for a lower sugar option Equipment Medium SaucepanPiping Bagmixing bowlwhiskBaking Sheetsparchment paperElectric Mixer Method Step-by-Step Instructions for Eggnog Cream PuffsPreheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.In a medium saucepan, bring 1 cup of water, ½ cup of unsalted butter, 1 tablespoon of granulated sugar, and a pinch of salt to a rolling boil over medium heat. Remove from heat and stir in 1 cup of all-purpose flour until smooth.Allow to cool for a few minutes before mixing in four large eggs one at a time until glossy.Transfer dough to a piping bag and pipe 1.5-inch rounds onto prepared sheets, smoothing tops. Bake for 10-12 minutes, then reduce temperature to 350°F (175°C) and bake an additional 18-20 minutes until golden brown.In another saucepan, heat 1 cup of full-fat eggnog and ½ cup of whole milk until almost boiling. Mix ½ cup of granulated sugar and 3 tablespoons of cornstarch, whisk with 4 beaten egg yolks, and gradually add hot mixture.Return to heat, stir until thick, then stir in 2 tablespoons of unsalted butter, 1 teaspoon of vanilla extract, ½ teaspoon of ground nutmeg, and a pinch of salt. Chill until ready to use.Whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks, then fold into the cooled eggnog pastry cream.When cream puffs are cool, create a hole and pipe in eggnog filling until full, then dust tops with powdered sugar. Nutrition Serving: 1puffCalories: 150kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 120mgPotassium: 40mgFiber: 0.5gSugar: 6gVitamin A: 300IUCalcium: 50mgIron: 0.5mg NotesFor best results, chill the eggnog pastry cream while puff shells cool. Fill puffs just before serving. Tried this recipe?Let us know how it was!
