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
Scale
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.
