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There is something utterly magical about the holiday season that calls for a dessert both festive and comforting, and that’s exactly what this Eggnog Cream Puffs Recipe delivers. Picture delicate, golden pastry shells filled with a luscious, creamy eggnog custard that’s spiced just right with nutmeg and vanilla. Each bite is like a cozy celebration of classic winter flavors wrapped in a fluffy, airy puff. It’s a showstopper for holiday parties or a charming treat to savor with friends and family on chilly evenings. Once you try this Eggnog Cream Puffs Recipe, it’s bound to become a yearly tradition!
Ingredients You’ll Need
This Eggnog Cream Puffs Recipe calls for surprisingly simple ingredients, but each one plays a crucial role, from creating that crisp yet tender pastry shell to the rich, spiced filling that makes these cream puffs irresistible. Every component works together to deliver texture, flavor, and visual appeal.
- 1/2 cup unsalted butter: Adds richness and moisture to the dough, essential for fluffy choux pastry.
- 1 cup water: Hydrates the dough and helps create steam for puffing the pastry.
- 1 cup all-purpose flour: Provides structure to the pastry, allowing it to bake up crispy yet tender.
- 4 large eggs: Adds elasticity, volume, and richness to the dough, making it light and airy.
- 1/4 teaspoon salt: Enhances the overall flavor by balancing the sweetness and richness.
- 2 cups whole milk: Base for the custard filling, giving it creamy body and smooth texture.
- 4 large egg yolks: Enrich the custard and help it thicken to the perfect consistency.
- 1/2 cup granulated sugar: Sweetens the custard filling just enough to complement the eggnog flavor.
- 3 tablespoons cornstarch: Helps thicken the custard smoothly so it holds beautifully inside the puffs.
- 1/2 teaspoon ground nutmeg: Brings that signature warm, holiday spice to the filling.
- 1 teaspoon vanilla extract: Adds depth and warmth, elevating the custard’s flavor profile.
- 1/2 cup heavy cream: Whipped and folded in, it lightens the custard for a luscious, airy texture.
How to Make Eggnog Cream Puffs Recipe
Step 1: Prepare the Choux Pastry Dough
Start by melting the unsalted butter with water and salt in a medium saucepan over medium heat until it just boils. Removing it from the heat immediately, stir in the flour all at once. Then return the pan to the heat and stir vigorously until the mixture forms a smooth dough that pulls away from the sides. This step ensures the right texture for puffing up.
Step 2: Incorporate the Eggs
Transfer the dough to a bowl and allow it to cool for about five minutes—this prevents the eggs from cooking prematurely. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. The dough will become glossy and elastic, a key indicator that it’s ready to bake.
Step 3: Shape and Bake the Cream Puffs
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a baking sheet with parchment paper. Using a piping bag or spoon, dollop 1.5-inch mounds of dough onto the sheet, spacing them well apart. Smooth any peaks gently with a wet fingertip to prevent uneven baking. Bake for 20 to 25 minutes until the puffs are beautifully golden and crisp. Avoid opening the oven door during baking to keep them from collapsing.
Step 4: Make the Eggnog Custard Filling
While the puffs bake, warm the whole milk and nutmeg in a saucepan until it steams—this infuses the filling with cozy spice. In a separate bowl, whisk together egg yolks, sugar, and cornstarch until pale and smooth. Slowly pour the hot milk into this mixture while whisking constantly to temper the eggs. Return everything to the pan and cook, stirring, until the custard thickens and coats the back of a spoon.
Step 5: Finalize the Filling and Assemble
Remove the custard from heat and stir in the vanilla extract for a natural sweetness. Let it cool completely—this prevents the whipped cream from melting. Once cooled, whip the heavy cream to stiff peaks and gently fold it into the custard, creating a light, fluffy filling. Carefully slice the tops off the baked cream puffs, fill each with the eggnog cream, and place the tops back on. A dusting of powdered sugar adds the perfect finishing touch.
How to Serve Eggnog Cream Puffs Recipe
Garnishes
These cream puffs shine on their own, but a sprinkling of powdered sugar or a light dust of freshly grated nutmeg over the top adds festive elegance. For extra indulgence, a drizzle of caramel or a few shavings of white chocolate complement the eggnog flavor beautifully and make every bite a little celebration.
Side Dishes
Pair your Eggnog Cream Puffs Recipe with simple sides to balance its richness. Fresh berries or a crisp, lightly spiced apple salad are excellent choices that add brightness and texture contrasts. A cup of rich coffee or robust spiced tea will round out the experience perfectly, enhancing every scrumptious mouthful.
Creative Ways to Present
Feeling creative? Turn these cream puffs into a dessert tower for your holiday table by stacking them and using caramel or chocolate sauce as “glue.” Or pipe the filling into hollowed mini apples or cinnamon-dusted cups for a seasonal twist. Serving them on a bed of toasted coconut or crushed gingerbread crumbs can make the presentation extra festive and inviting.
Make Ahead and Storage
Storing Leftovers
You can store leftover cream puffs in an airtight container in the refrigerator for up to two days. However, because the pastry tends to soften when filled, it’s best to store the cream filling separately and assemble just before serving to keep the shells crisp.
Freezing
If you want to prepare the cream puffs in advance, bake the shells and freeze them unfilled in a sealed container for up to one month. When ready to serve, thaw completely at room temperature and fill with freshly made or thawed custard. Avoid freezing the filled puffs, as the custard texture changes upon thawing.
Reheating
To refresh the pastry shells before filling, warm them briefly in a 300-degree Fahrenheit oven for 3 to 5 minutes. This helps restore some crispness without drying them out. Avoid microwaving, as it will make the pastry soggy.
FAQs
Can I use low-fat milk instead of whole milk for the custard?
Whole milk is recommended for the richest, creamiest custard. Using low-fat milk can thin the texture and lessen the indulgence, but it will still work if you need a lighter option.
Is it possible to make these cream puffs dairy-free?
You can substitute the butter with a plant-based alternative and use coconut or almond milk for the custard, but the texture and flavor will be slightly different. Consider using a thickener like arrowroot to ensure the custard sets properly.
How long can I keep the custard filling before it spoils?
The eggnog custard filling should be stored in the refrigerator and consumed within 2 to 3 days for the best taste and safety. Always cover it tightly to prevent it from absorbing fridge odors.
Can I make the dough ahead of time?
Choux pastry is best used fresh after making the dough for optimal puffiness. However, you can prepare the dough a few hours ahead and keep it refrigerated, then bring it to room temperature before piping and baking.
What if my cream puffs collapse after baking?
This usually happens if the oven door was opened during baking or if the pastry was undercooked. Make sure to bake until golden and firm and avoid letting the steam escape early by not opening the door. Also, piping uniform mounds helps them bake evenly.
Final Thoughts
I can’t recommend this Eggnog Cream Puffs Recipe enough to anyone looking to add a touch of festive elegance and warmth to their dessert table. It’s a delightful blend of textures and flavors that feels like a holiday hug with every bite. Whether you’re making these for a holiday gathering or a special winter treat, they’re guaranteed to impress and satisfy your sweet cravings. Go ahead, make a batch and watch as these cream puffs become everyone’s new favorite seasonal indulgence!
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Print
Eggnog Cream Puffs Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 15 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Eggnog Cream Puffs recipe combines the light, airy texture of classic cream puffs with a rich and creamy eggnog-flavored filling. Perfect as a festive dessert during the holiday season, these golden-baked pastries are filled with a nutmeg-spiced custard that is both smooth and indulgent. The recipe yields about 15 generous servings, making it ideal for sharing with family and friends.
Ingredients
Choux Pastry
- 1/2 cup unsalted butter
- 1 cup water
- 1 cup all-purpose flour
- 4 large eggs
- 1/4 teaspoon salt
Eggnog Filling
- 2 cups whole milk
- 4 large egg yolks
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
Instructions
- Prepare the dough: In a medium saucepan, combine 1/2 cup butter, 1 cup water, and 1/4 teaspoon salt over medium heat. Bring the mixture to a boil, ensuring the butter melts completely and the water is hot.
- Add flour: Remove the saucepan from heat and quickly stir in 1 cup all-purpose flour. Return to heat and stir vigorously until the dough forms a smooth ball that pulls away from the sides of the pan, about 1 minute.
- Incorporate eggs: Transfer the dough to a mixing bowl and let it cool for 5 minutes. Beat in 4 large eggs one at a time, making sure each egg is fully incorporated before adding the next, creating a smooth and slightly sticky dough.
- Preheat oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
- Shape puffs: Pipe or spoon the dough onto the baking sheet into 1.5-inch mounds, spacing them adequately to allow expansion. Use a wet fingertip to smooth any peaks for even puffing.
- Bake puffs: Bake the choux pastry for 20 to 25 minutes until they are puffed up and deep golden brown. Avoid opening the oven door during baking to prevent collapse.
- Heat milk and nutmeg: For the filling, pour 2 cups whole milk and 1/2 teaspoon ground nutmeg into a saucepan and heat until steaming but not boiling.
- Mix yolks, sugar, and cornstarch: In a bowl, whisk together 4 egg yolks, 1/2 cup granulated sugar, and 3 tablespoons cornstarch until the mixture is pale and smooth.
- Temper yolks with hot milk: Slowly pour the hot milk into the egg yolk mixture while whisking continuously to prevent curdling. Return the combined mixture back to the saucepan.
- Cook custard: Cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon. Remove from heat.
- Flavor and cool custard: Stir in 1 teaspoon vanilla extract, then let the custard cool completely to room temperature.
- Whip cream and combine: Whip 1/2 cup heavy cream to stiff peaks and gently fold it into the cooled custard to create a light and fluffy eggnog cream filling.
- Assemble cream puffs: Slice the baked puffs in half horizontally, fill the bottoms generously with the eggnog cream, and replace the tops. Optionally, dust with powdered sugar before serving for an elegant finish.
Notes
- Do not open the oven door while baking to ensure the puffs rise properly.
- Ensure the custard is completely cooled before folding in the whipped cream to avoid melting.
- Piping dough with a pastry bag yields more uniform cream puffs, but spooning works well too.
- Store assembled cream puffs refrigerated and consume within 2 days for best freshness.
- Dust with powdered sugar or a sprinkle of extra nutmeg for a festive touch before serving.
