Irresistible Eggnog Cream Puffs for Your Holiday Celebration Recipe

Introduction

These irresistible Eggnog Cream Puffs bring festive cheer to any holiday celebration. Light and airy choux pastry filled with rich, creamy eggnog-flavored custard make a delightful treat everyone will love. Perfect for impressing guests or enjoying a cozy night in.

Ingredients

• 1 cup Water
• 1/2 cup Unsalted Butter
• 1 tbsp Granulated Sugar
• 1/4 tsp Salt
• 1 cup All-Purpose Flour
• 4 large Eggs
• 1 cup Full Fat Eggnog
• 1/2 cup Whole Milk
• 1/3 cup Granulated Sugar
• 2 tbsp Cornstarch
• 4 large Egg Yolks
• 2 tbsp Unsalted Butter
• 1 tsp Vanilla Extract
• 1/2 tsp Ground Nutmeg
• 1/4 tsp Salt
• 1 cup Heavy Cream
• 1 tbsp Powdered Sugar (for whipped cream)
• 1 tbsp Powdered Sugar (for dusting)

Instructions

1. Step 1: Preheat your oven to 425°F (220°C) and line baking sheets with parchment paper.
2. Step 2: In a saucepan, bring water, butter, sugar, and salt to a boil. Remove from heat and stir in the flour until combined into a dough.
3. Step 3: Return the pan to heat and cook the dough for a few minutes until it forms a ball and pulls away from the pan. Let it cool slightly.
4. Step 4: Add eggs one at a time, mixing well after each addition until the dough is shiny and stringy.
5. Step 5: Pipe 1.5-inch rounds of dough onto prepared baking sheets, smoothing any peaks with a wet finger.
6. Step 6: Bake for 10-12 minutes, then reduce oven temperature to 350°F (175°C) and bake for another 18-20 minutes until golden brown. Let cool completely.
7. Step 7: To make the eggnog pastry cream, heat the eggnog and milk in a saucepan over medium heat.
8. Step 8: In a separate bowl, whisk together egg yolks, sugar, and cornstarch. Temper the yolk mixture by slowly adding a bit of the warm eggnog mixture, then whisk back into the saucepan.
9. Step 9: Cook while stirring until the mixture thickens. Remove from heat and stir in butter, vanilla extract, nutmeg, and salt. Refrigerate to chill.
10. Step 10: Whip heavy cream with powdered sugar until stiff peaks form, then gently fold into the cooled pastry cream.
11. Step 11: Fill cooled choux puffs with the eggnog pastry cream using a piping bag.
12. Step 12: Dust the filled cream puffs with powdered sugar before serving. For a twist, try dusting with cocoa powder instead.

Tips & Variations

• Use unsalted butter to control the saltiness precisely in both the choux pastry and cream filling.
• For extra flavor, sprinkle a bit of ground cinnamon along with nutmeg in the pastry cream.
• To make the cream puffs ahead, refrigerate filled puffs and dust with powdered sugar just before serving to keep them crisp.

Storage

Store the filled eggnog cream puffs in an airtight container in the refrigerator for up to 2 days. To keep the shells crispier, store the pastries and filling separately and assemble just before serving. Reheat puffs gently in a low oven if needed, but avoid microwaving as it may soften the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the choux pastry dough ahead of time?

Yes, you can prepare the choux dough a few hours ahead and refrigerate it in an airtight container. Bring it to room temperature before piping and baking for best results.

What can I substitute for eggnog in the pastry cream?

If eggnog isn’t available, use an equal amount of whole milk combined with 1/2 teaspoon of rum extract and a pinch of nutmeg for a similar festive flavor.

Irresistible Eggnog Cream Puffs for Your Holiday Celebration Recipe

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These Irresistible Eggnog Cream Puffs are a perfect festive treat for your holiday celebration. Light and airy choux pastry shells are filled with a rich, creamy eggnog-infused custard, topped with whipped cream and dusted with powdered sugar or cocoa powder for a delightful finish. This elegant dessert combines classic holiday flavors with a delicate texture to impress your guests.

• Author: Clara
• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 cream puffs 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Choux Pastry

• 1 cup Water
• 1/2 cup Unsalted Butter
• 1 tbsp Granulated Sugar
• 1/4 tsp Salt
• 1 cup All-Purpose Flour
• 4 large Eggs

Eggnog Pastry Cream

• 1 cup Full Fat Eggnog
• 1/2 cup Whole Milk
• 1/3 cup Granulated Sugar
• 2 tbsp Cornstarch
• 4 large Egg Yolks
• 2 tbsp Unsalted Butter
• 1 tsp Vanilla Extract
• 1/2 tsp Ground Nutmeg
• 1/4 tsp Salt

Whipped Cream Topping

• 1 cup Heavy Cream
• 1 tbsp Powdered Sugar
• 1 tbsp Powdered Sugar (for dusting)

Instructions

1. Choux Pastry Preparation: Preheat your oven to 425°F (220°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Cook Dough: In a saucepan, combine water, butter, sugar, and salt, and bring to a boil. Remove from heat and stir in all-purpose flour until the mixture forms a combined dough.
3. Heat Dough: Return the dough to the heat and cook for a few minutes until it forms a ball and pulls away from the pan’s sides, indicating it’s ready. Let it cool slightly to prevent cooking the eggs in the next step.
4. Add Eggs: Incorporate the eggs one at a time, mixing well after each addition until the dough becomes shiny and stringy, which is essential for creating puffiness.
5. Pipe and Bake: Using a piping bag, pipe 1.5-inch rounds onto the prepared baking sheets and smooth any pointed peaks for even puffing. Bake at 425°F (220°C) for 10-12 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 18-20 minutes until golden brown and crisp.
6. Prepare Eggnog Pastry Cream: In a saucepan, gently heat eggnog and whole milk together. In a separate bowl, whisk egg yolks with sugar and cornstarch, then slowly temper this mixture by adding some of the warm liquid into the yolks while whisking.
7. Thicken Cream: Pour the tempered egg yolk mixture back into the saucepan and cook over medium heat, stirring constantly until the custard thickens to a pudding-like consistency. Remove from heat and stir in butter, vanilla extract, nutmeg, and salt. Chill the pastry cream in the refrigerator to cool fully.
8. Whip Cream: Whip heavy cream with powdered sugar until stiff peaks form, then gently fold the whipped cream into the cooled eggnog pastry cream to create a light, airy filling.
9. Assemble Cream Puffs: Once the choux pastries are completely cooled, use a piping bag to fill each puff with the eggnog cream filling.
10. Finish and Serve: Dust the filled cream puffs with powdered sugar for a delicate sweetness. Alternatively, for a festive twist, dust with cocoa powder instead. Serve chilled and enjoy your holiday treat.

Notes

• Ensure the choux dough cools slightly before adding eggs to avoid scrambling.
• Pipe evenly sized rounds for uniform puffing and consistent baking.
• Chill the pastry cream thoroughly before folding in whipped cream for best texture.
• For extra flavor, sprinkle a little grated nutmeg on top when serving.
• Can be made a day ahead and stored in the refrigerator; fill the puffs just before serving to keep them crisp.

Keywords: egg nog cream puffs, holiday dessert, choux pastry, eggnog custard, festive treats, holiday baking