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Dreamy Eggnog Cream Puffs Holiday Delight Recipe

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★★★★★

4.6 from 55 reviews

These Dreamy Eggnog Cream Puffs are a festive holiday treat featuring light and airy choux pastry shells filled with a luscious, spiced eggnog whipped cream. Perfectly golden and delicately flavored with nutmeg and vanilla, these cream puffs bring a seasonal twist to a classic dessert that’s sure to impress at any gathering.

Ingredients

Scale

Choux Pastry

  • 1 cup water
  • 1/2 cup butter, cubed
  • 1/8 teaspoon salt
  • 1 cup all-purpose flour
  • 3/4 teaspoon ground nutmeg
  • 4 large eggs, room temperature

Eggnog Whipped Cream Filling

  • 1 1/2 cups heavy whipping cream
  • 1 1/2 cups confectioners’ sugar
  • 1/4 cup eggnog
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon ground nutmeg

For Garnish

  • Additional confectioners’ sugar for dusting

Instructions

  1. Preheat Oven: Preheat the oven to 400°F (200°C). Prepare baking sheets by greasing them or lining with parchment paper to prevent sticking.
  2. Boil Mixture: In a large saucepan, combine water, cubed butter, and salt. Bring the mixture to a rolling boil over medium heat.
  3. Add Flour and Nutmeg: Once boiling, add the flour all at once, then sprinkle in the ground nutmeg. Stir vigorously using a wooden spoon or spatula until the mixture pulls away from the sides of the pan and forms a smooth dough.
  4. Cool Dough: Remove the pan from heat and let the dough rest for 5 minutes to cool slightly, preparing it for egg incorporation.
  5. Incorporate Eggs: Add eggs one at a time to the dough, beating well after each addition until fully combined. Continue mixing until the dough becomes smooth, glossy, and elastic.
  6. Shape Puffs: Using a spoon, drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 1 inch apart to allow room for expansion.
  7. Bake: Bake the puffs in the preheated oven for 30 to 35 minutes until they are firm, deeply golden brown, and fully set inside.
  8. Release Steam and Cool: As soon as the cream puffs come out of the oven, pierce each one with a knife tip to release steam and prevent sogginess. Transfer them to a wire rack to cool completely.
  9. Prepare the Filling: In a mixing bowl, beat the heavy whipping cream until it begins to thicken. Gradually add confectioners’ sugar, eggnog, vanilla extract, and ground nutmeg. Continue beating until soft peaks form, creating a rich eggnog-flavored whipped cream.
  10. Fill Cream Puffs: Cut the top third off each cooled cream puff. Spoon or pipe the eggnog whipped cream filling into the hollow center of each puff, then replace the tops.
  11. Serve: Dust the filled cream puffs with additional confectioners’ sugar for a festive finish. Serve immediately to enjoy their crisp texture and creamy filling.

Notes

  • Ensure eggs are at room temperature for better incorporation into the dough.
  • Piercing the puffs immediately after baking releases steam and helps maintain their crispiness.
  • Use fresh nutmeg for the best flavor impact in both dough and filling.
  • These cream puffs are best enjoyed the same day they are made to preserve texture and freshness.
  • Eggnog can be substituted with a mixture of heavy cream and a splash of rum or brandy for an adult twist.

Keywords: egg nog cream puffs, holiday dessert, cream puffs with eggnog filling, choux pastry, festive dessert, holiday cream puffs

Find it online: https://leofoster.com/dreamy-eggnog-cream-puffs-holiday-delight-recipe/