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Eggnog Cream Puffs

Eggnog Cream Puffs

Eggnog Cream Puffs combine the rich, festive flavors of traditional eggnog with light, airy cream puffs, creating a charming and indulgent holiday dessert that’s perfect for festive gatherings or cozy nights. This recipe features a delicate choux pastry filled with a spiced, creamy eggnog filling, offering a unique twist on classic cream puffs that impresses with ease.

  • Total Time: 50 minutes
  • Yield: 12-15 cream puffs 1x

Ingredients

Scale

Choux Pastry

  • 1 cup water
  • 1/2 cup whole milk
  • 1/2 cup unsalted butter
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs

Eggnog Filling

  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg, plus extra for dusting
  • 1/2 cup eggnog concentrate or prepared eggnog

For Dusting and Garnish

  • Powdered sugar, for dusting
  • Freshly grated nutmeg or cinnamon powder (optional)

Instructions

  1. Prepare the Choux Pastry: Begin by boiling water, milk, unsalted butter, and salt in a saucepan until the butter melts completely. Remove from heat and stir in the all-purpose flour vigorously until the mixture forms a smooth ball. Allow the dough to cool slightly before beating in the eggs one at a time to create a thick, glossy dough perfect for piping.
  2. Pipe and Bake the Cream Puffs: Transfer the dough to a piping bag and pipe small rounds onto a parchment-lined baking sheet. Bake at 375°F (190°C) for 25-30 minutes or until the puffs are golden brown, crisp on the outside, and hollow inside. Avoid opening the oven door during baking. Cool completely before filling.
  3. Make the Eggnog Filling: In a chilled bowl, whip heavy cream with powdered sugar, vanilla extract, and a pinch of nutmeg until soft peaks form. Gently fold in the eggnog concentrate, mixing just enough to combine, resulting in a light but richly spiced cream filling.
  4. Assemble the Cream Puffs: Once the cream puffs have cooled, slice them in half horizontally. Carefully spoon or pipe the eggnog cream filling inside each puff. Dust with powdered sugar and sprinkle a pinch of nutmeg on top for a festive finishing touch.

Notes

  • Ensure the choux dough is smooth but thick enough to hold its shape when piped to prevent spreading.
  • Cool the cream puffs completely before filling to keep the shells crisp and prevent the filling from melting.
  • Use chilled bowls and tools for whipping the cream to achieve maximum volume and stability.
  • Stop whipping the cream at soft peak stage to maintain a light and airy texture.
  • Fold the eggnog gently into the whipped cream to avoid deflating it.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cream puff
  • Calories: 220
  • Sugar: 12g
  • Sodium: 100mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 0.5g
  • Protein: 4g
  • Cholesterol: 85mg

Keywords: Eggnog, Cream Puffs, Holiday Dessert, Festive Dessert, Choux Pastry, Eggnog Filling