I can’t wait to share this delightful Eggnog Cream Puffs Recipe with you! These light, airy choux pastries filled with a luscious eggnog-infused custard bring a festive twist to a classic French treat. Imagine biting into a crisp outer shell that gives way to a creamy, spiced filling bursting with the warmth of nutmeg, vanilla, and just a hint of rum. Perfect for holiday gatherings or whenever you want a taste of cozy celebration, this Eggnog Cream Puffs Recipe truly elevates the dessert experience.
Ingredients You’ll Need
Getting started with this Eggnog Cream Puffs Recipe is wonderfully straightforward. Each ingredient plays an important role in creating the perfect balance between crispy pastry and rich, flavorful cream.
- Unsalted butter: Adds richness and helps create that tender, golden pastry shell.
- Water: Essential for hydrating the dough and creating steam to puff up the choux.
- All-purpose flour: Provides structure for the cream puffs to hold their shape perfectly.
- Large eggs: Key for binding the dough while adding moisture and silkiness.
- Salt: Enhances all the flavors without overpowering the sweetness.
- Whole milk: Forms the creamy base of the luscious eggnog pastry cream.
- Egg yolks: Give richness and help thicken the custard filling.
- Granulated sugar: Sweetens to balance the spices and butter in the cream.
- Cornstarch: Ensures the custard sets perfectly without being too heavy.
- Ground nutmeg: Brings classic eggnog warmth and aroma.
- Vanilla extract: Adds depth and smooth sweetness.
- Rum extract (optional): Provides that authentic holiday kick if you love a touch of spirit.
- Powdered sugar: For a delicate and elegant dusting just before serving.
How to Make Eggnog Cream Puffs Recipe
Step 1: Prepare the Choux Pastry Dough
Begin by heating the unsalted butter, water, and salt together in a saucepan until it comes to a boil. This step is vital because the hot liquid melts the butter and prepares the perfect environment for the flour to hydrate properly.
Step 2: Incorporate the Flour
Quickly add all the flour at once and stir vigorously with a wooden spoon. The dough will initially look sticky but keep stirring until it pulls away cleanly from the sides of the pan, forming a smooth ball. Let it cool for about 5 minutes so the eggs don’t scramble when added.
Step 3: Beat in the Eggs
Add the eggs one at a time, mixing thoroughly after each addition. You’re aiming for a glossy and smooth dough that’s soft but holds its shape—this combination ensures puffiness and a light interior.
Step 4: Shape and Bake the Puffs
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a baking sheet with parchment paper. Pipe or spoon tablespoon-sized mounds of dough about 1.5 inches wide. Smooth peaks with a wet finger to prevent burning and bake for 25 to 30 minutes until golden and firm. Let cool completely before filling.
Step 5: Make the Eggnog Pastry Cream Filling
Heat whole milk and ground nutmeg in a saucepan until steaming—don’t let it boil. Meanwhile, whisk together egg yolks, granulated sugar, and cornstarch in a bowl until smooth. Slowly whisk the hot milk into the egg mixture to temper it, then return to the pan. Cook over medium heat, stirring constantly until the mixture thickens beautifully.
Step 6: Flavor and Chill the Cream
Remove the thickened custard from heat and stir in butter, vanilla extract, and rum extract if using. Transfer to a bowl, cover the surface with plastic wrap to prevent a skin from forming, and chill until fully set and cool.
Step 7: Fill the Cream Puffs
Once the puffs and pastry cream have cooled, slice each puff in half or poke a hole in the bottom and pipe in the chilled eggnog pastry cream generously. The cream should fill every soft nook inside for maximum delight.
Step 8: Final Touches
Before serving, dust the tops lightly with powdered sugar for a snowy, festive finish. Your Eggnog Cream Puffs Recipe is ready to impress!
How to Serve Eggnog Cream Puffs Recipe
Garnishes
Adding a sprinkle of freshly grated nutmeg over the powdered sugar dusting not only enhances the classic eggnog flavor but also makes each puff look irresistible. If you’re feeling fancy, a small dollop of whipped cream or even a drizzle of caramel sauce can add an extra layer of indulgence.
Side Dishes
These cream puffs shine beautifully on their own, but pairing them with a warm cup of spiced chai tea or a shot of espresso creates an ideal balance. Alternatively, a crisp winter fruit salad with tart cranberries or pomegranate seeds can add vibrant color and fresh contrast.
Creative Ways to Present
For festive occasions, arrange the filled cream puffs in a pyramid on a platter to wow your guests. You could also serve them in individual glass dishes garnished with a cinnamon stick or alongside mini eggnog cocktails for a coordinated treat. The options are endless and fun!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the assembled cream puffs in an airtight container in the refrigerator. The pastry will slowly soften as it absorbs moisture from the cream, so enjoying them the same day is best for that crisp contrast.
Freezing
Choux shells freeze better than filled puffs. Bake the shells and freeze them completely cooled in a sealed bag or container. When ready to enjoy, thaw and fill with freshly made eggnog cream. Filled cream puffs do not freeze well because the custard tends to separate.
Reheating
To bring back some crispness to leftover shells, warm them in a 350-degree Fahrenheit oven for 5 to 7 minutes before filling. Avoid heating filled cream puffs as this will melt the rich custard inside.
FAQs
Can I make the pastry cream without rum extract?
Absolutely! Rum extract is optional and can be left out if you prefer a non-alcoholic version. The vanilla and nutmeg still provide that classic eggnog flavor without it.
How long do the eggnog cream puffs stay fresh?
They’re best eaten on the day you make them to enjoy the crispiness of the shell and fresh custard. Storing them overnight in the fridge is fine, but the shells will soften slightly.
Can I use a different type of milk in the custard?
Whole milk is recommended for its richness and creaminess, but you can substitute with 2% milk if needed. The texture won’t be quite as silky, but the flavor will still shine.
Is there a way to make the choux pastry gluten-free?
Gluten-free choux can be tricky since flour plays a big role in structure. You might try a gluten-free flour blend designed for baking, but results can vary. For the best puff, traditional all-purpose flour is ideal.
Can I prepare the dough or pastry cream in advance?
You can prepare the pastry cream a day ahead and keep it covered in the refrigerator. The choux dough should be prepared and baked the same day for best results.
Final Thoughts
Making this Eggnog Cream Puffs Recipe is such a joyful experience, and the result feels like a little bite of festive magic. Whether for holiday parties or anytime you want to impress with a unique dessert, these puffs deliver on flavor and fun. I encourage you to try this recipe—it’s a fantastic way to bring warmth and delight to your table and those you love.
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Delicious Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 20 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these classic Eggnog Cream Puffs, featuring light and airy choux pastry filled with a luscious eggnog-inspired pastry cream. Perfectly spiced with nutmeg and subtly enhanced with vanilla and optional rum extract, these cream puffs make an elegant dessert ideal for holiday gatherings or special occasions.
Ingredients
Choux Pastry
- 1/2 cup unsalted butter
- 1 cup water
- 1 cup all-purpose flour
- 4 large eggs
- 1/4 teaspoon salt
Eggnog Pastry Cream
- 2 cups whole milk
- 5 large egg yolks
- 2/3 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon ground nutmeg
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons unsalted butter
- 1/2 teaspoon rum extract (optional)
Finishing
- Powdered sugar, for dusting
Instructions
- Prepare the dough: In a saucepan, combine the unsalted butter, water, and salt. Bring the mixture to a boil over medium heat, ensuring the butter melts completely.
- Incorporate flour: Stir in the all-purpose flour all at once and stir vigorously until the dough forms a ball and pulls away from the sides of the pan. Remove from heat and allow the dough to cool for 5 minutes.
- Add eggs: Beat in the eggs one at a time, mixing thoroughly after each addition until the dough is smooth and glossy.
- Prepare for baking: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Pipe dough: Transfer the choux dough to a piping bag and pipe 1.5-inch mounds on the prepared baking sheet.
- Smooth peaks: Use a wet finger to smooth down any sharp peaks on the dough mounds to ensure even baking.
- Bake: Bake the choux pastry for 25–30 minutes or until golden brown and firm to the touch. Remove from the oven and let cool completely on a wire rack.
- Heat milk and nutmeg: In a saucepan, heat the whole milk together with ground nutmeg until it is steaming but not boiling.
- Whisk egg mixture: In a separate bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth and pale.
- Temper eggs: Gradually whisk the hot milk into the egg mixture to temper it, then return the combined mixture to the saucepan.
- Cook pastry cream: Over medium heat, cook the mixture, whisking constantly, until it thickens and comes to a gentle boil.
- Finish pastry cream: Remove from heat and stir in the unsalted butter, vanilla extract, and rum extract if using. Mix well until smooth.
- Chill pastry cream: Transfer the pastry cream to a bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and chill in the refrigerator until fully set.
- Fill cream puffs: Once the choux puffs are cool and the pastry cream is set, slice each puff in half or poke a hole in the bottom and pipe the pastry cream inside.
- Serve: Dust the tops of the filled cream puffs with powdered sugar just before serving for a festive finish.
Notes
- Ensure the choux dough is cool enough before adding eggs to prevent cooking the eggs prematurely.
- Use parchment paper to prevent the puff pastry from sticking and to promote even baking.
- If you do not have rum extract, you can omit it or substitute with a teaspoon of dark rum for flavor.
- Store filled cream puffs in the refrigerator and consume within 2 days for best freshness.
- For a non-alcoholic option, simply leave out the rum extract.
