Eggnog Cream Puffs

Discover the magic of the holiday season with these light, airy eggnog cream puffs. Perfectly crisp pâte à choux shells cradle a luscious whipped cream infused with fragrant eggnog and warm nutmeg, creating a dessert that’s both festive and elegant.

These cream puffs are an impressive addition to any Christmas celebration or winter gathering, offering a delicate balance of texture and flavor that guests will adore from the first bite.

Ingredients

• Water: Pure water is boiled with butter to create steam that helps puff the pastry shells perfectly.
• Butter: Cubed unsalted butter adds richness and moisture needed for tender choux dough.
• Salt: A pinch of salt enhances overall flavor and balances the sweetness of the filling.
• All-purpose flour: Provides the structure to the choux pastry, making it sturdy yet airy.
• Ground nutmeg: Adds aromatic warmth to both the shells and filling, evoking classic holiday spices.
• Large eggs: Incorporated to create a smooth, elastic dough that puffs beautifully in the oven.
• Heavy whipping cream: Whipped into soft peaks for a rich and creamy filling base.
• Confectioners’ sugar: Sweetens the whipped cream filling and dusts the tops for a decorative finish.
• Eggnog: Infuses the whipped cream with distinctive holiday flavor, either store-bought or homemade.
• Vanilla extract: Enhances the sweetness and rounds out the flavor profile in the cream filling.

Instructions

Preheat and Prepare Baking Sheets

Set oven to 400°F (200°C) and prepare your baking sheets by greasing or lining them with parchment paper. This prevents sticking and promotes even baking for perfectly shaped cream puffs.

Boil Water, Butter, and Salt

In a large saucepan, combine water, cubed butter, and salt. Bring to a rolling boil so that the butter melts completely, ensuring the right consistency for the dough’s initial mixture.

Add Flour and Nutmeg

Quickly add the flour and nutmeg all at once to the boiling liquid. Stir vigorously until the mixture forms a thick ball and pulls cleanly away from the pan sides. This step gelatinizes the starch, key for creating hollow puffs.

Cool the Dough Slightly

Remove the pan from heat and allow the dough to rest for 5 minutes. Cooling prevents eggs from cooking when incorporated and helps achieve a smoother batter.

Incorporate Eggs One at a Time

Add eggs individually to the dough, beating well after each addition. This gradual incorporation creates a smooth, glossy dough that can trap steam for effective puffing during baking.

Spoon the Dough onto Baking Sheets

Using a rounded tablespoon, drop dough portions onto prepared sheets about an inch apart. Proper spacing allows for even expansion without merging during baking.

Bake Until Golden and Firm

Bake for 30–35 minutes until the cream puffs are deeply golden and fully set. Adequate baking dries out the shells, preventing sogginess once filled.

Release Steam and Cool

Immediately pierce each puff with a knife tip to release internal steam. Cooling on a wire rack ensures the shells remain crisp and ready to be filled.

Prepare the Eggnog Whipped Cream

Beat heavy cream until it starts to thicken, then add confectioners’ sugar, eggnog, vanilla extract, and nutmeg. Continue beating until soft peaks form, creating a fluffy, flavorful filling.

Fill the Cream Puffs

Slice off the top third of each puff, spoon or pipe in the eggnog whipped cream, then replace the tops. This method keeps the presentation tidy and the texture perfectly balanced.

Dust and Serve Immediately

Sprinkle confectioners’ sugar over the filled cream puffs for a festive touch. Serve right away to enjoy the contrast of crispy shell and creamy filling at their best.

Storage Tips

Keep unfilled cream puff shells stored at room temperature in an airtight container for up to 2 days or freeze them for longer preservation. The eggnog whipped cream should be stored refrigerated and used quickly to maintain texture and freshness.

Serving Suggestions

Serve these eggnog cream puffs alongside a hot cup of spiced coffee or mulled wine for an extra festive experience. They also pair beautifully with other holiday desserts like gingerbread or cranberry tarts for a varied dessert table.

FAQs

Can I make the cream puff shells ahead of time?

Yes, you can bake the shells in advance and store them at room temperature for 2 days or freeze for up to 2 months before filling.

Is homemade eggnog necessary for the whipped cream?

No, store-bought eggnog works perfectly well and offers convenience without compromising flavor.

How do I prevent the cream from melting inside the puffs?

Make sure the puff shells have cooled completely before filling and serve immediately after filling to keep the cream stable and textures distinct.

Can I pipe the whipped cream into the puffs?

Yes, chilling the whipped cream for 10 minutes enhances structure, making it easier to pipe smoothly and neatly.

What if my cream puffs don’t puff enough?

Ensure full boiling of water and butter mixture, proper flour incorporation, and adequately beaten dough. Also, avoid opening the oven during the early baking stage to maintain steam.

Can I add other spices instead of nutmeg?

Certainly! Cinnamon or allspice can be great alternatives but nutmeg offers the classic eggnog flavor most associated with the holidays.

Are these suitable for freezing once filled?

It’s best to freeze unfilled shells and fill them fresh after thawing to preserve the cream’s texture and puff shell crispness.

Eggnog Cream Puffs

Light, airy cream puffs filled with rich, nutmeg-scented eggnog whipped cream create a festive, buttery pastry perfect for holiday dessert tables and Christmas parties.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dessert, holiday

Cuisine American

Servings 24 people

Calories 220 kcal

Equipment

• 1 large saucepan for making dough
• 1 baking sheets greased or lined with parchment paper
• 1 wire rack for cooling cream puffs
• 1 mixing bowl for whipped cream
• 1 hand mixer or stand mixer (optional) for beating eggs and whipped cream

Ingredients

  

• 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

• 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

• Additional confectioners’ sugar for dusting

Instructions

 

• Preheat oven to 400°F (200°C) and prepare baking sheets by greasing or lining with parchment paper.
• Bring water, cubed butter, and salt to a rolling boil in a large saucepan.
• Add flour all at once, then add nutmeg, and stir vigorously until the mixture pulls away from the sides.
• Remove from heat and let the dough rest for 5 minutes.
• Beat in eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
• Drop rounded tablespoonfuls of dough onto the baking sheets spaced 1 inch apart.
• Bake for 30 to 35 minutes until the puffs are firm, deeply golden, and fully set.
• Pierce each puff immediately with a knife tip to release steam and cool completely on a wire rack.
• Beat heavy cream until it begins to thicken, then add confectioners’ sugar, eggnog, vanilla extract, and nutmeg.
• Continue beating until soft peaks form for the whipped cream filling.
• Cut the top third off each cooled cream puff and spoon or pipe in the eggnog whipped cream.
• Replace the tops, dust with confectioners’ sugar, and serve immediately.

Notes

• Allow cream puffs to cool fully before filling to prevent melting.
• Serve filled cream puffs immediately for best texture.
• Store unfilled shells at room temperature for 2 days or freeze up to 2 months.
• Use store-bought or homemade eggnog for whipped cream.
• Chill whipped cream 10 minutes before piping for extra structure.