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
Scale
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.
