As the holiday season approaches, the scent of nutmeg and cinnamon fills the air, inviting cherished memories of festive gatherings and warm celebrations. It was during one particularly cozy evening, surrounded by laughter and twinkling lights, that I discovered the magic of eggnog in a delightful new form—Eggnog Cream Puffs. These light, airy pastries house a luscious, whipped eggnog filling that dances on your palate and embodies all the joy of holiday baking.
Perfect for entertaining guests or simply indulging in a bit of seasonal sweetness, these charmingly bite-sized desserts are a delicious alternative to ordinary treats that often accompany holiday festivities. With each puff, you’re not just serving dessert; you’re offering a taste of nostalgia and warmth, elegantly wrapped in a delicate choux pastry shell. Join me in whipping up these festive delights that are not only simple to make but also sure to impress at your next celebration!
Why are Eggnog Cream Puffs a must-try?
Delightful Holiday Flavor: Each puff captures the richness of eggnog, infused with warm spices like nutmeg, making them a seasonal showstopper.
Effortless Elegance: With just a few simple steps, you can create these stunning desserts that will leave your guests raving.
Perfectly Bite-Sized: Their small size makes them an ideal treat for parties, ensuring everyone can enjoy a taste without overindulging.
Impress with Presentation: Dust them with powdered sugar for a beautiful finish—these puffs are as visually appealing as they are delicious!
Versatile options: Feel free to experiment and swap out flavors or dust with cinnamon for a unique twist! For more ideas, check out the variation ideas.
Eggnog Cream Puff Ingredients
• Here’s everything you need to make scrumptious Eggnog Cream Puffs!
For the Choux Pastry
- Water – Essential for creating steam, helping to puff the pastry.
- Unsalted Butter – Adds rich flavor; opt for unsalted for precise seasoning control.
- Granulated Sugar – Sweetens the choux while balancing the overall flavor.
- Salt – A must to enhance and elevate all flavors in the dough.
- All-Purpose Flour – Provides structure to the cream puff; ensure it’s cooked properly.
- Eggs – Critical for moisture and richness; helps the choux puff beautifully.
For the Eggnog Pastry Cream
- Full Fat Eggnog – The star flavor; consider homemade for freshness.
- Whole Milk – Adds creaminess; can replace with more eggnog for a stronger taste.
- Granulated Sugar (for pastry cream) – Sweetens the filling; adjust based on eggnog sweetness.
- Cornstarch – Thickens the cream; stick to this ingredient for best results.
- Egg Yolks – For richness and color in the pastry cream; save the whites for other uses!
- Unsalted Butter (for pastry cream) – Ensures smooth consistency in the cream.
- Vanilla Extract – Boosts the flavor; alternative extracts like almond can also be used.
- Ground Nutmeg – A classic holiday spice; fresh nutmeg enhances the aroma.
- Salt (for pastry cream) – Balances sweetness; key for flavor depth.
- Heavy Cream – Whipped to light peaks before folding into the pastry cream.
- Powdered Sugar – Sweetens the whipped cream efficiently; regular sugar doesn’t whisk well.
Optional Topping
- Powdered Sugar – Dust for a delightful finish; also consider using cocoa or cinnamon for variation.
How to Make Eggnog Cream Puffs
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Preheat Oven: Begin by heating your oven to 425°F (220°C). Make sure to line your baking sheets with parchment paper or silicone mats to prevent sticking.
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Prepare Choux Pastry: In a saucepan, bring water, butter, sugar, and salt to a boil. When it’s bubbling nicely, remove it from the heat and quickly stir in the flour until combined. Return to heat for a few minutes until the dough forms a ball and pulls away from the pan, then let it cool slightly.
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Incorporate Eggs: Add the eggs one at a time into the cooled dough, mixing well after each addition. You want the mixture to be shiny and stringy, which usually means it’s ready!
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Pipe Puffs: Place your choux pastry dough into a piping bag fitted with a round tip. Pipe 1.5-inch rounds onto the prepared baking sheets. If there are any pointed peaks, gently smooth them down with a wet finger.
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Bake: Bake at 425°F for 10-12 minutes to give them a good initial rise, then lower the temperature to 350°F (175°C) and bake for an additional 18-20 minutes. They should turn a lovely golden brown and feel light and airy.
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Make Pastry Cream: In a saucepan, heat together the eggnog and milk. In a separate bowl, temper the egg yolks with sugar and cornstarch, then whisk them back into the warm mixture. Return to heat and stir until thickened. Once thick, stir in butter, vanilla, nutmeg, and salt. Refrigerate to cool.
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Whip Cream: In a mixing bowl, beat the heavy cream and powdered sugar until stiff peaks form. Gently fold the whipped cream into your cooled pastry cream until well combined.
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Fill Puffs: Once your choux pastries have cooled completely, use a piping bag to fill them with the eggnog cream. For a festive finish, dust with powdered sugar just before serving.
Optional: For a delightful twist, dust with cocoa powder instead of powdered sugar!
Exact quantities are listed in the recipe card below.
Expert Tips for Eggnog Cream Puffs
• Proper Pastry Cooking: Ensure your choux pastry is fully cooked; undercooked puffs will be dense. They should be golden brown and airy.
• Smooth Dough Texture: When mixing in the eggs, make sure the dough is slightly cooled for even incorporation. A glossy, stringy texture means it’s on point!
• Chill Pastry Cream: Always allow your eggnog pastry cream to chill thoroughly before filling the puffs; this ensures a firm yet creamy texture, preventing sogginess.
• Timely Assembly: To maintain their delightful crunch, fill the Eggnog Cream Puffs just before serving. This avoids any moisture absorption from the filling.
• Customize Flavor: Feel free to experiment with flavored extracts and spices to create a unique twist on this classic holiday dessert.
Eggnog Cream Puffs Variations
Feel free to customize these delightful treats to suit your tastes or dietary needs!
- Pumpkin Spice: Replace eggnog with pumpkin spice creamer for a cozy fall flavor that cream puffs your guests will adore.
- Dairy-Free: Opt for coconut cream and a dairy-free eggnog for a vegan-friendly version that still packs a festive punch.
- Nut-Free: Swap out any nut-based extracts for vanilla or enhance the eggnog flavor with more nutmeg to keep it allergy-friendly.
- Chocolate Surprise: Fold in melted chocolate to your eggnog cream for an unexpected twist that makes each bite richer.
- Extra Crunchy: Toss in chopped nuts like pecans or walnuts into the cream mixture for added texture and flavor with every bite.
- Heat it Up: Add a dash of cayenne pepper to the filling for a surprisingly delightful spicy kick—perfect for adventurous eaters.
- Minty Fresh: Infuse the pastry cream with peppermint extract for a refreshing twist that brings a lovely holiday aroma to the table.
- Cinnamon Churro: Roll the baked puffs in a mix of cinnamon and sugar before filling for a fantastic churro-inspired dessert that’s sure to impress!
Make Ahead Options
These Eggnog Cream Puffs are perfect for busy holiday preparations! You can make the choux pastry up to 24 hours in advance; just bake and cool the puffs, then store them in an airtight container at room temperature to keep them light and crispy. The eggnog pastry cream can also be prepared up to 3 days ahead; simply store it in the refrigerator. When you’re ready to serve, fill the cream puffs with the chilled pastry cream and dust them with powdered sugar for a beautiful presentation. This method not only saves time but ensures every bite remains just as delightful and festive!
How to Store and Freeze Eggnog Cream Puffs
Fridge: Store filled Eggnog Cream Puffs in an airtight container for up to 2-3 days. This keeps them fresh and maintains their creamy filling without losing texture.
Freezer: Unfilled choux pastry can be frozen for up to 1 month. Make sure to wrap them tightly in plastic wrap before placing them in a freezer bag.
Reheating: To restore their crispness, reheat the frozen choux pastry in a preheated oven at 350°F (175°C) for about 10-15 minutes before filling them with cream.
Assembling Tips: For the best flavor and texture, fill the puffs just before serving to prevent any sogginess from the eggnog cream.
What to Serve with Eggnog Cream Puffs?
As you prepare these delightful eggnog cream puffs, consider complementing them with charming sides and drinks to elevate your holiday gathering.
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Spiced Apple Cider: Warm and aromatic, it enhances the festive flavors of eggnog with a comforting blend of cinnamon and cloves.
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Chocolate Fondue: The rich, velvety chocolate pairs beautifully with the lightness of the cream puffs, inviting guests to dip and indulge.
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Gingerbread Cookies: Classic holiday treats with spices that harmonize perfectly, offering a crunchy contrast to the creamy filling.
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Roasted Chestnuts: Their earthy flavor and warm softness add a cozy touch, perfect for mingling with eggnog cream puffs.
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Homemade Hot Chocolate: A rich and creamy drink that complements the sweetness of the cream fillings while providing a nostalgic holiday vibe.
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Pecan Pie: The nutty richness of a traditional pecan pie sits beautifully alongside the airy delight of these puffs, making each bite a celebration.
Serve these alongside your eggnog cream puffs for a delightful experience that embodies the joy of the season!
Eggnog Cream Puffs Recipe FAQs
How do I select the best eggnog for this recipe?
When choosing eggnog, look for a full-fat variety for the richest flavor. If you prefer a fresher taste, I recommend making homemade eggnog, which you can adjust to your liking with spices and sweetness.
How should I store leftover Eggnog Cream Puffs?
Store filled Eggnog Cream Puffs in an airtight container in the refrigerator for 2-3 days. This keeps them fresh and maintains their creamy filling without becoming soggy. Make sure to keep them separated by layers of parchment paper if you need to stack them!
Can I freeze unfilled choux pastry?
Absolutely! Unfilled choux pastry can be wrapped tightly in plastic wrap and stored in a freezer bag for up to 1 month. When you’re ready to enjoy, simply reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes to regain that delightful crispness.
What do I do if my choux pastry puffs are dense or soggy?
If your puffs are dense, it usually means they didn’t bake long enough. Bake them until they are golden brown and feel light. If they end up soggy, be sure to fill them just before serving. This keeps the pastry crisp and prevents moisture from affecting the texture.
Are there any dietary considerations for Eggnog Cream Puffs?
For those with dairy allergies, consider using dairy-free substitutes for the butter, milk, and heavy cream. Coconut cream can provide a similar creaminess for the filling. Be mindful of egg allergies when making this recipe, as both the pastry and cream contain eggs.
Irresistible Eggnog Cream Puffs for Your Holiday Celebration
Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C) and line baking sheets with parchment paper.
- In a saucepan, bring water, butter, sugar, and salt to a boil. Remove from heat and stir in flour until combined.
- Return to heat for a few minutes until the dough forms a ball and pulls away from the pan. Let cool slightly.
- Add eggs one at a time into the dough, mixing well after each addition until shiny and stringy.
- Pipe 1.5-inch rounds onto prepared baking sheets. Smooth any pointed peaks.
- Bake for 10-12 minutes, then lower temperature to 350°F (175°C) and bake for an additional 18-20 minutes until golden brown.
- In a saucepan, heat together eggnog and milk. In a bowl, temper egg yolks with sugar and cornstarch; whisk back into warm mixture.
- Return to heat and stir until thickened, then add butter, vanilla, nutmeg, and salt. Refrigerate to cool.
- Whip heavy cream and powdered sugar until stiff peaks form, then gently fold into cooled pastry cream.
- Once choux pastries are cooled, fill them with eggnog cream using a piping bag. Dust with powdered sugar before serving.
- For a twist, dust with cocoa powder instead of powdered sugar!