Irresistible Eggnog Cream Puffs for Your Holiday Celebration Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Assemble Cream Puffs: Once the choux pastries are completely cooled, use a piping bag to fill each puff with the eggnog cream filling.
- 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
