Eggnog Cream Puffs: A Festive Holiday Delight

If you’re looking for a holiday dessert that combines elegance, indulgence, and festive flavors, Eggnog Cream Puffs are a show-stopper. These delicate, bite-sized pastries are filled with a luscious eggnog pastry cream and topped with a dusting of powdered sugar, creating the perfect blend of creamy, sweet, and lightly spiced flavors. Ideal for holiday gatherings, special occasions, or even a cozy treat at home, these cream puffs elevate any dessert table with their classic French charm and festive twist.

Unlike traditional desserts, cream puffs offer a unique texture contrast: the airy, golden choux pastry shell gives way to a rich, velvety filling that practically melts in your mouth. Adding eggnog to the pastry cream infuses a subtle holiday spice with hints of nutmeg, making these cream puffs especially irresistible during the winter season. With the right technique and a bit of patience, even home bakers can achieve a professional-level dessert.

In this comprehensive guide, we will walk you through every step of making Eggnog Cream Puffs—from preparing the classic pâte à choux shells to whipping the eggnog pastry cream and assembling the final masterpiece. We will also cover equipment, storage tips, and frequently asked questions to help you master this festive treat.

Ingredients

To make approximately 40 cream puffs, you will need the following ingredients, separated into three main components: the pâte à choux shells, the eggnog pastry cream, and the whipped cream.

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, 8 ounces)

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

Whipped Cream

• 1 ¼ cups (296 ml) heavy cream
• ⅓ cup (40 g) powdered sugar

Equipment Needed

To ensure the best results, gather the following tools and equipment before starting:

• Wilton disposable piping bags
• Silicone baking mats or parchment paper
• Half-sheet pans
• Silicone spatula set
• KitchenAid 5-Qt. stand mixer with paddle and whisk attachments

Preparation Method

Step 1: Preheat the Oven

Begin by preheating your oven to 425°F (218°C). Prepare two sheet trays with parchment paper or silicone baking mats. Set them aside for piping the cream puffs.

Step 2: Prepare the Pâte à Choux (Cream Puff Shells)

1. In a medium saucepan, combine water, butter, sugar, and salt. Heat over medium until the mixture reaches a rolling boil.
2. Remove from heat, then add the flour all at once. Stir vigorously until the mixture forms a smooth ball without dry spots. Return briefly to heat and stir until the dough slightly dries and pulls away from the pan.
3. Transfer the dough to a stand mixer fitted with the paddle attachment. Mix on medium speed until it cools slightly and is safe to touch.
4. Add eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough will transition from clumpy to smooth and shiny with a slightly stringy texture.

Step 3: Pipe the Cream Puffs

1. Fit a piping bag with a round tip (Wilton 2A works well). Fill the bag with the choux pastry.
2. Pipe 1.5-inch mounds onto the prepared baking sheets. Avoid swirling the dough; simply squeeze and lift. Smooth peaks with a wet finger.
3. Bake at 425°F for 10–12 minutes until the cream puffs rise and gain some height.
4. Reduce oven temperature to 350°F (177°C) and continue baking for 18–20 minutes until the puffs turn a deep golden brown. This ensures the interior is fully baked and prevents collapse.

Tip: Avoid opening the oven door during baking. Check progress through the glass to maintain a consistent temperature.

Step 4: Make the Eggnog Pastry Cream

1. In a medium saucepan over medium-low heat, combine the eggnog and milk. Bring just to a boil, then remove from heat.
2. In a separate bowl, whisk together sugar and cornstarch. Add egg yolks and mix until smooth.
3. Temper the eggs by slowly adding the hot eggnog mixture while whisking constantly to prevent curdling.
4. Return the combined mixture to the saucepan and cook over medium-low heat until it thickens, stirring continuously.
5. Remove from heat and whisk in butter, vanilla, nutmeg, and salt.
6. Transfer to a shallow dish and cover with plastic wrap pressed directly onto the surface. Chill in the refrigerator until completely cooled.

Step 5: Prepare the Whipped Cream

1. Using a stand mixer with a whisk attachment, whip heavy cream and powdered sugar to stiff peaks.
2. Fold the chilled eggnog pastry cream into the whipped cream until evenly combined.

Step 6: Assemble the Eggnog Cream Puffs

1. Fill a piping bag fitted with a small star tip (Wilton 18 is recommended) with the combined cream.
2. Poke a small hole in the side of each puff and gently pipe in the cream until the puff expands slightly.
3. Dust with powdered sugar just before serving.

Serving Tip: These cream puffs are best enjoyed immediately, as the shells may soften over time due to moisture from the filling.

Storage and Make-Ahead Tips

• Refrigeration: Store filled cream puffs in an airtight container for 2–3 days.
• Make-Ahead: Prepare the pastry shells and filling separately. Pâte à choux can be stored at room temperature for 1 day or frozen for up to a month. Pastry cream lasts 3 days in the refrigerator.
• Re-crisping: Warm unfilled shells in a 350°F oven for 5 minutes to restore crispness.
• Freezing: Filled cream puffs can be frozen for up to 3 months. Thaw at room temperature for 30 minutes or in the fridge for 1 hour. Note that the texture may soften slightly after freezing.

Why Eggnog Cream Puffs Are a Holiday Favorite

Eggnog cream puffs bring together the richness of traditional holiday flavors with the elegance of French pastry. The lightly spiced eggnog pastry cream complements the airy choux shells, while the whipped cream adds an extra layer of lightness and sweetness. They are perfect for impressing guests, serving as part of a festive dessert table, or gifting during the holiday season.

This recipe also offers versatility: swap flavors by adding cinnamon, cardamom, or even a splash of rum to the pastry cream for a more boozy holiday twist. The bite-sized portions make them convenient for parties, while the classic appearance ensures they feel upscale and festive.

Frequently Asked Questions (FAQs)

1. Can I make the choux pastry ahead of time?
Yes! You can bake the shells a day in advance. Store in an airtight container at room temperature. Re-crisp in a 350°F oven for 5 minutes before filling.

2. Can I use store-bought eggnog?
Absolutely. Full-fat eggnog works best for a rich and creamy pastry cream.

3. Can these be frozen?
Yes, unfilled puffs freeze well for up to 1 month. Filled cream puffs can be frozen for up to 3 months but may soften slightly after thawing.

4. How do I prevent my pastry cream from curdling?
Temper your egg yolks by slowly adding hot liquid while whisking constantly. This gradually raises the temperature of the eggs without cooking them too quickly.

5. Can I make these gluten-free?
You can experiment with gluten-free flour blends, but results may vary, especially with choux pastry, as the structure depends on gluten development.

6. What is the best way to serve these cream puffs?
For optimal taste and texture, fill and serve them the same day. Dust with powdered sugar for presentation.

Final Thoughts

Eggnog cream puffs are more than just a dessert—they’re a festive experience that captures the essence of the holiday season. By following this step-by-step guide, you can create a dessert that’s as impressive in taste as it is in appearance. Whether for a holiday gathering, a cozy night at home, or as a gift for loved ones, these cream puffs offer a sophisticated, indulgent treat that’s sure to delight anyone who tastes them.

With practice, you can even experiment with flavor variations and decorative techniques to personalize this classic recipe. From perfectly baked choux shells to luscious eggnog pastry cream, this recipe provides the framework for holiday dessert perfection.

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