Have some leftover eggnog or just love its rich, festive flavor? Turn it into a luscious whipped eggnog pastry cream and use it to fill these delightful Eggnog Cream Puffs! Perfect as bite-sized desserts for holiday entertaining or as a festive treat for New Year’s Eve, these little pastries are sure to impress.
WHY YOU’LL LOVE THESE CREAM PUFFS
• Perfect Finger Food: Easy to grab and enjoy—just like cookies but even more indulgent.
• Festive Flavor: Classic cream puffs are great, but the eggnog twist makes them unforgettable—a holiday flavor upgrade that might outshine the original.
• Freezer-Friendly: Need to plan ahead? Freeze them! Just thaw for 30 minutes before serving (though note the shell will soften).
ABOUT THE RECIPE
This recipe is a bit technical but incredibly rewarding. You’ll make perfectly golden pastry shells from choux pastry (pâte à choux) and a creamy, whipped eggnog filling. While it takes some patience and technique, the results are irresistible—these cream puffs will be the highlight of any gathering! Follow this guide for step-by-step instructions.
HOW TO MAKE CHOUX PASTRY
Note: Full ingredient amounts are listed in the recipe card at the end.
1. Heat Ingredients: In a medium saucepan, combine water, butter, sugar, and salt. Bring to a rolling boil.
2. Add Flour: Remove from heat, stir in flour until fully combined, and return to heat. Stir constantly until the dough forms a ball, with no dry spots, and becomes less steamy.
3. Cool and Mix: Transfer the dough to a stand mixer fitted with a paddle attachment. Mix on medium speed until slightly cooled (you should be able to touch it without burning your fingers).
4. Incorporate Eggs: Add eggs one at a time, ensuring each is fully mixed before adding the next. The dough will transform from clumpy to shiny and cohesive.
PIPE AND BAKE THE CREAM PUFFS (PROFITEROLES)
1. Prepare to Pipe: Fill a piping bag fitted with a round tip (e.g., Wilton 2A) with the choux pastry.
2. Pipe the Shells: Pipe 1.5-inch mounds onto a baking sheet lined with parchment paper or a silicone mat. (Avoid swirling the dough like frosting.)
3. Smooth the Peaks: Dip your finger in water and smooth any peaks to create rounded tops.
4. Bake:
• Bake at 425°F for 10–12 minutes, allowing the puffs to rise.
• Reduce heat to 350°F and bake for another 18–20 minutes, until deep golden brown.
Pro Tip: Test for doneness by removing a puff from the oven. If it feels light and airy (not dense or heavy) and keeps its shape, it’s ready. Avoid opening the oven door frequently—use the oven light to check progress.
MAKE THE EGGNOG PASTRY CREAM
1. Heat Milk and Eggnog: In a medium saucepan, bring eggnog and milk to a gentle boil over medium-low heat. Remove from heat.
2. Whisk Dry Ingredients: In a bowl, combine sugar and cornstarch. Add eggs and whisk until smooth.
3. Temper the Eggs: Gradually ladle the hot eggnog mixture into the egg mixture while whisking constantly.
4. Cook to Thicken: Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until it boils and thickens.
5. Finish: Remove from heat and stir in butter, vanilla, nutmeg, and salt. Pour into a shallow dish, press plastic wrap onto the surface, and chill completely.
MAKE THE WHIPPED FILLING
1. Whip the Cream: In a stand mixer, whip heavy cream and powdered sugar to stiff peaks.
2. Combine: Fold the whipped cream into the chilled eggnog pastry cream until smooth.
FILL THE CREAM PUFFS
1. Prepare to Fill: Place the whipped eggnog cream in a piping bag fitted with a small star tip (e.g., Wilton 18).
2. Fill the Puffs: Poke a small hole in the side of each puff and pipe in the cream until the puff expands slightly.
3. Finish: Dust with powdered sugar and serve immediately.
Pro Tip: Use an existing crack in the puff for the filling hole, or carefully make a small slit with a knife.
SERVING, STORING, AND TIPS
• Serve: Best enjoyed immediately after filling, as the shells soften over time.
• Store: Refrigerate filled cream puffs in an airtight container for up to 2–3 days.
• Make Ahead: Prepare the pastry shells and filling separately, then fill just before serving. The pastry cream can be stored in the fridge for up to 3 days, while the shells can stay at room temperature for 1 day or in the freezer for up to 1 month. Re-crisp the shells in a 350°F oven for 5 minutes before filling.
• Freeze: Freeze filled puffs in a single layer, then transfer to a freezer-safe container for up to 3 months. Thaw at room temperature for 30 minutes or in the fridge for 1 hour before serving.
Enjoy these festive treats that combine the elegance of a French pastry with the warm, cozy flavor of the holidays!
Eggnog Cream Puffs Recipe
Delight your guests with bite-sized cream puffs filled with a luscious whipped eggnog pastry cream—a perfect holiday dessert!
Prep Time 1 hour hr
Cook Time 45 minutes mins
Total Time 1 hour hr 45 minutes mins
Course Dessert
Cuisine American
For the Pâte à Choux (Cream Puff Shells):
- 1 cup 237 ml water
- 6 tbsp 85 g unsalted butter, cut into pieces
- 1 tbsp granulated sugar
- ¼ tsp salt
- 5.75 oz 163 g all-purpose flour (about 1 ⅓ cups)
- 1 cup 237 ml eggs (approx. 4 large eggs + 1 egg white)
For the Eggnog Pastry Cream:
- ¾ cup 177 ml full-fat eggnog
- ¾ cup 177 ml whole milk
- 6 tbsp 75 g granulated sugar
- 3 tbsp cornstarch
- 3 egg yolks
- 1 ½ tbsp 21 g unsalted butter
- 1 ½ tsp vanilla extract
- ¼ tsp ground nutmeg
- ⅛ tsp salt
For the Whipped Cream:
- 1 ¼ cups 296 ml heavy cream
- ⅓ cup 40 g powdered sugar
1. Prepare the Pâte à Choux (Cream Puff Shells):
Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper or silicone mats.
In a medium saucepan, combine water, butter, sugar, and salt. Bring to a rolling boil.
Remove from heat, add the flour, and stir until fully combined.
Return the pan to the heat, stirring until the mixture forms a ball, no dry spots remain, and it appears less steamy.
Transfer the dough to a stand mixer fitted with a paddle attachment. Mix on medium speed to cool slightly until it’s warm to the touch.
Add eggs one at a time, mixing thoroughly between additions, until the dough is smooth, shiny, and cohesive.
Place the dough in a piping bag fitted with a round tip (e.g., Wilton 2A). Pipe 1.5-inch mounds onto the prepared baking sheets. Smooth any peaks with a damp fingertip.
Bake at 425°F for 10–12 minutes until puffed, then reduce the temperature to 350°F (175°C) and bake for an additional 18–20 minutes until golden brown and hollow. Cool completely.
2. Make the Eggnog Pastry Cream:
In a medium saucepan, heat the eggnog and milk over medium-low heat until just boiling. Remove from heat.
In a bowl, whisk together sugar and cornstarch. Add egg yolks and whisk until smooth.
Gradually ladle the hot eggnog mixture into the egg mixture while whisking constantly (tempering).
Pour the tempered mixture back into the saucepan. Cook over medium-low heat, stirring constantly, until thickened and bubbling.
Remove from heat and stir in butter, vanilla, nutmeg, and salt.
Transfer the cream to a shallow dish, cover with plastic wrap pressed directly onto the surface, and refrigerate until fully chilled.
3. Make the Whipped Cream:
In a stand mixer, whip the heavy cream and powdered sugar to stiff peaks.
Gently fold the chilled eggnog pastry cream into the whipped cream until fully combined.
4. Assemble the Cream Puffs:
Transfer the eggnog cream to a piping bag fitted with a small star tip (e.g., Wilton 18).
Poke a small hole in each cream puff and pipe the filling inside until the puff feels full.
Dust with powdered sugar and serve immediately.
• Serving: Best enjoyed fresh, as the shells soften over time.
• Storage: Refrigerate filled cream puffs in an airtight container for 2–3 days.
• Make Ahead: Prepare the shells and filling separately. Store pastry cream in the fridge for up to 3 days. The shells can be stored at room temperature for 1 day or frozen for up to 1 month. Re-crisp in a 350°F oven before filling.
• Freezing: Freeze filled cream puffs in a single layer, then transfer to a freezer-safe container for up to 3 months. Thaw at room temperature for 30 minutes or in the fridge for 1 hour before serving.
Enjoy your festive Eggnog Cream Puffs!