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To make your eggnog cream puffs, gather these ingredients: - 1 cup water - 1/2 cup unsalted butter - 1 cup all-purpose flour - 1/4 teaspoon salt - 4 large eggs - 1/2 teaspoon vanilla extract - 1 cup heavy cream - 1/2 cup powdered sugar - 1 teaspoon nutmeg - 1/4 teaspoon cinnamon - 1/2 teaspoon vanilla extract (for the cream) These ingredients come together to make delightful puffs filled with rich eggnog cream. For the best flavor, choose a good-quality eggnog. Some top brands include: - Organic Valley - Hood - Southern Comfort - Evan Williams These brands offer creamy and rich eggnog, perfect for your cream puffs. Don't worry if you lack some items! Here are smart substitutions: - Unsalted butter: Use salted butter, but reduce added salt. - Heavy cream: Try half-and-half for a lighter filling. - All-purpose flour: Use gluten-free flour for a gluten-free option. These swaps help make the recipe work for you while keeping it tasty. {{ingredient_image_1}} To start, grab a medium saucepan. Pour in the water and add the unsalted butter. Heat them over medium. Stir until the butter melts completely. Then, all at once, add the all-purpose flour and salt. Stir it hard with a wooden spoon. Keep mixing until it turns into a ball. The dough should pull away from the pan's sides. Once you reach this point, take it off the heat. Let the dough cool for about five minutes. This cooling time is key. Now, add the eggs one by one. Mix well after each egg. The dough will become smooth and shiny. Finally, stir in the vanilla extract to add flavor. To make sure your pastries puff up nicely, preheat your oven to 400°F (200°C) before baking. Line a baking sheet with parchment paper. Use a pastry bag with a large round tip for piping. Pipe 1-inch mounds of dough. Make sure to space them about 2 inches apart. This space helps them puff up well. Do not open the oven while they bake. This can cause them to collapse. Bake the puffs for 20 to 25 minutes. Look for a golden brown color. Once done, take them out and let them cool on a wire rack. Now, let’s make the eggnog cream. In a mixing bowl, add the heavy cream, powdered sugar, nutmeg, cinnamon, and vanilla extract. Use an electric mixer to beat the mixture until soft peaks start to form. This means it’s ready! Once the puffs are cool, make a small slit in the side of each puff. Use a piping bag to fill each one with the eggnog cream. Fill them until they feel full but not too much. Overfilling can cause a mess! Now you have your eggnog cream puffs ready to enjoy. When making eggnog cream puffs, avoid some common errors. - Overmixing the Dough: Once you add eggs, mix just until smooth. Overmixing can make the puffs dense. - Skipping the Cooling Step: Let the dough cool before adding eggs. Hot dough can cook the eggs and ruin the texture. - Opening the Oven Door: Resist the urge to peek while baking. This can cause the puffs to collapse. If you have leftover cream puffs, store them properly. - Keep them in the fridge: Place them in an airtight container. This keeps them fresh for up to two days. - Freeze for later: If you want to save them longer, freeze the unfilled puffs. They can last up to a month. Just thaw and fill when you're ready to enjoy. Make your eggnog cream puffs look festive and inviting. - Use a festive platter: Arrange the puffs neatly. This makes for a beautiful display. - Garnish with spices: A light dusting of nutmeg or cinnamon adds a warm touch. - Drizzle with chocolate: A simple chocolate drizzle can elevate the look and taste. These tips will help you create the best eggnog cream puffs for your holiday gatherings! Pro Tips Tip for Perfect Choux: Ensure your mixture is fully combined and the dough pulls away from the pan before adding the eggs; this helps achieve the right consistency for puffing. Egg Temperature Matters: Using room temperature eggs will help them incorporate more easily into the dough, resulting in a smoother texture. Don’t Open the Oven: Avoid opening the oven door while baking, as this can cause the puffs to deflate and not rise properly. Filling Technique: When filling the cream puffs, insert the piping tip deep into the puff to ensure the filling reaches the center for maximum flavor. {{image_2}} You can switch the eggnog cream filling for a smooth eggnog custard. Begin by making a simple custard, using milk, egg yolks, sugar, and eggnog. Cook it gently over low heat until it thickens. This filling adds a rich, creamy layer to your puffs. It also brings a different texture that many will love. Want to spice things up? You can add different spices to your eggnog cream. Try adding a pinch of ground ginger or cloves. These spices bring warmth and complexity to the flavor. They can make your cream puffs stand out during the holiday season. Just keep the amounts small, so they do not overpower the eggnog flavor. For a fun twist, drizzle melted chocolate over the filled cream puffs. Simply melt some dark or milk chocolate and drizzle it on top. This adds a sweet touch and makes the puffs look even more festive. The chocolate pairs well with the eggnog cream, creating a delicious balance of flavors. To keep your eggnog cream puffs fresh, store them in an airtight container. Place parchment paper between layers to avoid sticking. Keep them in the fridge if you fill them with cream. This keeps the cream cold and safe to eat. If they are not filled, you can leave them at room temperature for a few hours. Just remember, cream puffs are best enjoyed fresh for the best texture. You can freeze unfilled cream puffs. Let them cool completely, then place them in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, move them to a freezer bag or container. They will last for up to three months. When you’re ready to eat them, thaw in the fridge overnight. Fill them with eggnog cream right before serving for the best taste. Eggnog cream puffs last about two days in the fridge when filled. The pastry may become soggy if stored longer. Unfilled cream puffs can last up to a week at room temperature. For the best flavor and texture, eat them within the first two days. Enjoy these festive treats while they are fresh and delicious! You can make Eggnog Cream Puffs ahead of time. First, prepare the choux pastry and bake the puffs. Let them cool completely. Store the cooled puffs in an airtight container. You can keep them at room temperature for up to a day. For longer storage, freeze them for up to a month. When ready to serve, fill them with eggnog cream and enjoy! Yes, you can use store-bought eggnog for the filling. It saves time and still tastes great. Just make sure to whip it with heavy cream, powdered sugar, nutmeg, and cinnamon. This will give it a fresh taste. You can adjust the spices to your liking. This option makes making eggnog cream puffs even easier. If you need to substitute heavy cream, you have options. You can use whipped coconut cream for a dairy-free choice. Another option is to mix whole milk with melted butter. Use 3/4 cup of milk and 1/4 cup of butter to mimic heavy cream. This will still give you a rich flavor and texture in your cream filling. In this post, we explored how to make delicious eggnog cream puffs. First, we covered the ingredients, including brands and substitutions. Next, we detailed step-by-step instructions for making the choux pastry and filling. I shared tips to avoid common mistakes and storage advice. Finally, we discussed variations like eggnog custard and chocolate drizzle. These cream puffs offer fun twists on a classic dessert. Enjoy making them for any occasion!

Eggnog Cream Puffs

Delicious cream puffs filled with a festive eggnog cream, perfect for holiday celebrations.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes

Ingredients
  

  • 1 cup water
  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1/2 teaspoon vanilla extract
  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract (for the cream)

Instructions
 

  • Make the Choux Pastry: In a medium saucepan, combine water and butter. Bring to a boil over medium heat, stirring until the butter is fully melted.
  • Add the flour and salt to the saucepan all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. Remove from heat.
  • Incorporate Eggs: Let the dough cool for a few minutes. Add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy. Stir in the vanilla extract.
  • Pipe the Puffs: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Using a pastry bag fitted with a large round tip, pipe 1-inch mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • Bake: Bake in the preheated oven for 20-25 minutes or until the puffs are golden brown and puffed up. Avoid opening the oven during baking. Remove and let them cool completely on a wire rack.
  • Prepare the Eggnog Cream Filling: In a mixing bowl, combine the heavy cream, powdered sugar, nutmeg, cinnamon, and vanilla extract. Beat with an electric mixer until soft peaks form.
  • Fill the Puffs: Once the cream puffs are cool, use a small knife to make a slit in the side of each puff. Using a piping bag, carefully fill each cream puff with the eggnog cream until they feel full but not overly so.
  • Serve: Place filled cream puffs on a serving platter and dust lightly with additional powdered sugar, if desired.

Notes

Arrange the cream puffs on a festive platter and garnish with a sprinkle of nutmeg or cinnamon on top for an extra holiday touch!
Keyword cream puffs, eggnog, holiday dessert