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.
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.