There is something utterly magical about the way light, airy puffs meet the rich, festive flavors of eggnog in this Eggnog Cream Puffs Recipe. These delightful treats combine a crisp pastry shell with a luscious, velvety eggnog-infused cream, creating a dessert that feels both elegant and comforting. Whether you’re looking for that perfect centerpiece for your holiday gathering or a charming surprise for friends on a chilly afternoon, this recipe brings a bit of seasonal joy to every bite. Trust me, once you’ve made these, they’ll become a beloved go-to for celebrations and cozy moments alike.
Ingredients You’ll Need
Gathering your ingredients for the Eggnog Cream Puffs Recipe is surprisingly straightforward. Each one plays a crucial role, from creating the perfect puff pastry to crafting that dreamy, spiced eggnog filling that makes these puffs unforgettable.
- 1 cup water: The base liquid that steams the dough for puffing up beautifully in the oven.
- 1/2 cup unsalted butter: Adds richness and helps create a tender, flavorful shell.
- 1/4 teaspoon salt: Balances the sweetness and enhances the overall flavor.
- 1 cup all-purpose flour: The structural foundation for the dough’s chewy yet airy texture.
- 4 large eggs: Provide moisture and help the dough rise, giving you that perfect puff.
- 3/4 cup eggnog: Infuses the whipped cream filling with festive, creamy flavor.
- 3/4 cup heavy cream: Whips into stiff peaks to create the light and luscious filling.
- 1/4 cup powdered sugar: Sweetens the cream just enough without overpowering the eggnog.
- 1 teaspoon vanilla extract: Deepens the cream’s flavor with a warm aromatic touch.
- 1 teaspoon cornstarch (optional): Helps stabilize and thicken the whipped eggnog cream filling if needed.
- Powdered sugar, for dusting: A pretty finishing touch that adds a bit of sweetness and elegance.
How to Make Eggnog Cream Puffs Recipe
Step 1: Preheat and Prepare
First, preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper. This ensures even cooking and makes cleanup a breeze, setting the stage for perfect cream puffs.
Step 2: Boil Water, Butter, and Salt
In a saucepan, bring the water, butter, and salt to a boil. This sizzling mixture is the key to that tender yet hollow pastry shell we’re after.
Step 3: Add Flour and Stir
Once boiling, reduce the heat and dump in all the flour at once. Stir vigorously until your dough pulls away from the sides and forms a smooth, cohesive ball. It’s the moment when your mixture turns from sticky to silky.
Step 4: Cool Slightly
Allow the dough to cool for about 5 minutes. This step prevents the eggs from cooking when added, ensuring a smooth batter and light puffs.
Step 5: Incorporate Eggs
Beat in the eggs one at a time. After each addition, mix thoroughly until the dough becomes glossy and smooth enough to pipe. This is what gives the cream puffs their signature shape and rise.
Step 6: Pipe the Dough
Using a piping bag fitted with a large open star tip, pipe rosette shapes onto your lined baking sheet. This gives your puffs a delicate, pretty texture and helps with even baking.
Step 7: Bake to Golden Perfection
Bake your piped dough for 20 to 25 minutes until puffed up and beautifully golden. The golden color signals that you’re one step closer to deliciousness.
Step 8: Cool and Pierce
Once baked, pierce the bottoms of the puffs with a skewer to release steam, then let them cool completely. This prevents sogginess and keeps the shells crisp for filling.
Step 9: Whip the Cream Filling
In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form. This starts your filling off light and airy.
Step 10: Add Eggnog
Slowly pour in the eggnog while continuing to whip until the mixture holds stiff peaks. This blend captures the festive, creamy essence of eggnog in a fluffy cloud of goodness.
Step 11: Adjust Thickness
If your filling feels too soft, stir in a teaspoon of cornstarch to stabilize the cream. This trick ensures your filling won’t collapse once it’s piped into the puffs.
Step 12: Fill the Cream Puffs
Use a piping bag to fill the cooled puffs generously with the eggnog cream. This step is as fun as it is satisfying, as you transform simple pastries into festive delights.
Step 13: Dust and Serve
Finish by dusting the tops with powdered sugar for that perfect, snowy look. Serve immediately to enjoy the freshest textures and flavors.
How to Serve Eggnog Cream Puffs Recipe
Garnishes
Adding a sprinkle of nutmeg or a light drizzle of caramel sauce complements the eggnog flavor beautifully. Fresh cranberries or a sprig of mint can add a festive, colorful touch that makes these cream puffs even more inviting on the holiday table.
Side Dishes
Eggnog cream puffs pair wonderfully with a warm cup of spiced coffee, hot chocolate, or even mulled wine. Serving alongside fresh fruit or a simple green salad balances the indulgence with freshness and a hint of acidity.
Creative Ways to Present
Try stacking your cream puffs into a savory croquembouche tower for stunning presentation. You can also arrange them on decorative plates with edible flowers or holiday-themed decorations to make your dessert table shine with charm.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the filled cream puffs in an airtight container in the refrigerator for up to 2 days. Keeping them chilled preserves the delicate cream and keeps the shells from getting too soggy too quickly.
Freezing
You can freeze the unfilled puff shells in a sealed container for up to a month. Just thaw and fill them with the eggnog cream filling right before serving, ensuring maximum freshness and texture.
Reheating
To revive leftover puff shells, pop them in a preheated oven at 350°F (175°C) for about 5 minutes. Then add the chilled filling right before serving. This approach brings back the crispness without melting your luscious cream.
FAQs
Can I use store-bought eggnog for this recipe?
Absolutely! Store-bought eggnog works perfectly and saves you time. Just make sure it’s well chilled before adding to the whipped cream for best results.
Is cornstarch necessary in the eggnog cream filling?
Cornstarch is optional. It helps thicken and stabilize the filling, especially if your cream is on the softer side or you plan to make the puffs ahead of time.
How can I make the cream puffs more festive?
Consider adding a pinch of ground nutmeg or cinnamon to the cream filling or dusting the tops with a spiced sugar. Fresh berries or edible gold flakes also add a lovely holiday sparkle.
Can I make these cream puffs gluten-free?
Unfortunately, traditional cream puffs rely on all-purpose flour for their structure. However, experimenting with gluten-free flour blends might work, but the texture could be different.
How long does it take to make the Eggnog Cream Puffs Recipe?
From start to finish, you’re looking at about 45 minutes total—20 minutes for prep and around 25 minutes to bake. It’s a great recipe for fitting memorable homemade desserts into a busy day!
Final Thoughts
Nothing quite captures the spirit of the season like these Eggnog Cream Puffs Recipe. They bring together the delicate airiness of classic pastry with the unmistakable warmth and sweetness of eggnog in a way that simply makes your taste buds sing. I can’t wait for you to try this recipe yourself and see how it brightens your holiday table or any special occasion. Get ready to impress your loved ones and enjoy every delightful bite!
Print
Eggnog Cream Puffs Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 cream puffs
- Category: Dessert
- Method: Baking
- Cuisine: French-American
Description
Delight in these festive Eggnog Cream Puffs—airy choux pastry shells filled with a luscious eggnog-flavored whipped cream. Perfect for holiday gatherings, this recipe combines classic French cream puffs with rich, spiced eggnog cream for an indulgent dessert that’s both elegant and comforting.
Ingredients
For the Choux Pastry:
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the Eggnog Cream Filling:
- 3/4 cup eggnog
- 3/4 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch (optional)
For Garnish:
- Powdered sugar, for dusting
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure the cream puffs do not stick and bake evenly.
- Boil Water, Butter, and Salt: In a saucepan, bring the water, unsalted butter, and salt to a rolling boil, which will form the base for the choux pastry dough.
- Add Flour to Form Dough: Reduce the heat and immediately add the flour all at once. Stir vigorously until the mixture pulls away from the sides of the pan and forms a smooth ball of dough, indicating it is cooked properly.
- Cool Dough Slightly: Remove the dough from heat and let it cool for about 5 minutes to prevent the eggs from cooking when added.
- Incorporate Eggs: Add eggs one at a time into the dough, beating well after each addition. Continue this process until the dough becomes glossy and smooth enough to pipe.
- Pipe Dough into Shapes: Using a piping bag fitted with a large open star tip, pipe rosette shapes evenly spaced onto the prepared baking sheet to form the cream puff shells.
- Bake Choux Pastry: Bake the piped dough for 20 to 25 minutes, or until the puffs are golden brown and have risen beautifully to create hollow centers suitable for filling.
- Cool and Pierce Puffs: Once baked, pierce the bottoms of the cream puffs with a skewer to allow steam to escape and prevent sogginess. Let them cool completely before filling.
- Whip Cream Mixture: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form, providing a light and airy texture for the filling.
- Add Eggnog to Cream: Gradually incorporate the eggnog into the whipped cream while continuing to beat until stiff peaks form, intensifying the festive flavor and creating a stable filling.
- Thicken Cream Filling (Optional): If the filling is too soft, add the teaspoon of cornstarch and mix gently to achieve the desired thickness for easy piping.
- Fill Cream Puffs: Transfer the eggnog whipped cream into a piping bag and fill each cooled puff through the bottom opening, ensuring each puff is generously stuffed.
- Dust and Serve: Finally, dust the filled cream puffs with powdered sugar to add a delicate touch of sweetness and an attractive finish before serving.
Notes
- Ensure the dough is not too hot when adding eggs to avoid scrambling.
- Cool the cream puffs completely before filling to prevent melting the filling.
- The cornstarch is optional and helps stabilize the cream filling if you plan to make them in advance.
- For extra flavor, sprinkle a pinch of freshly grated nutmeg on top.
- Store filled cream puffs in the refrigerator and consume within 24 hours for optimal freshness.
