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Eggnog Cream Puffs

Irresistible Eggnog Cream Puffs for Festive Celebrations

Eggnog Cream Puffs are a delightful holiday treat that combines airy pastry with rich eggnog filling, perfect for festive gatherings.
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Prep Time 25 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 12 puffs
Course: Dessert
Cuisine: Holiday
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pastry
  • ½ cup Unsalted Butter Provides fat and richness for the pastry; substitute with margarine for a dairy-free option.
  • 1 cup Water Hydrates the dough and assists with steam creation for puffing; no substitutions needed.
  • ½ teaspoon Salt Enhances flavor in the choux pastry; use kosher salt if preferred.
  • 1 cup All-Purpose Flour Gives structure and stability to the pastry; gluten-free flour can be used for a gluten-free version.
  • 4 large Eggs Adds moisture and binds the ingredients; whole eggs only, no substitutes needed.
For the Cream Filling
  • 2 cups Cold Heavy Whipping Cream Forms the base of the filling, giving it a light, fluffy texture; non-dairy cream can be used.
  • ½ cup Eggnog Provides the signature flavor; swap with whole milk and add ½ tsp of rum extract for a non-eggnog option.
  • ¼ cup Powdered Sugar Sweetens the cream filling and stabilizes it; granulated sugar can be used but may affect the texture.
  • 1 packet Instant Vanilla Pudding Mix Thickens the filling and helps stabilize it without cooking; a critical ingredient for the filling texture.
  • ½ teaspoon Ground Nutmeg Adds a warm, spicy note characteristic of holiday flavor; substitute with pumpkin spice for a different seasonal twist.
  • 1 teaspoon Vanilla Extract Enhances the sweetness of the filling; use pure vanilla for the best results.
For Dusting
  • ½ cup Powdered Sugar Adds sweetness and visual appeal as a finishing touch; no substitutions necessary.

Equipment

  • Medium Saucepan
  • Piping Bag
  • Baking sheet
  • Mixing bowl
  • Handheld mixer
  • Wire Rack

Method
 

Step-by-Step Instructions for Eggnog Cream Puffs
  1. In a medium saucepan over medium heat, combine ½ cup unsalted butter, 1 cup water, and ½ teaspoon salt. Bring to a boil.
  2. Remove from heat and add 1 cup all-purpose flour. Stir vigorously until a smooth dough forms that pulls away from the sides of the pan.
  3. Let the dough cool for about 5 minutes.
  4. Beat in 4 large eggs, one at a time, until the mixture is smooth and shiny.
  5. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Pipe 12 mounds of dough onto the sheet.
  6. Bake for 25–30 minutes or until puffed and golden brown.
  7. Remove from the oven and cool completely on a wire rack for about 30 minutes.
  8. Whip together 2 cups cold heavy whipping cream, ½ cup eggnog, ¼ cup powdered sugar, 1 packet of instant vanilla pudding mix, ½ teaspoon ground nutmeg, and 1 teaspoon vanilla extract until thick and fluffy.
  9. Cut the tops off each puff and fill generously with eggnog cream. Replace tops carefully.
  10. Dust with powdered sugar before serving.

Nutrition

Serving: 1puffCalories: 180kcalCarbohydrates: 20gProtein: 2gFat: 10gSaturated Fat: 5gCholesterol: 50mgSodium: 100mgPotassium: 50mgSugar: 5gVitamin A: 5IUCalcium: 2mgIron: 2mg

Notes

Ensure the choux dough cools before adding eggs to maintain texture. Dust the cream puffs just before serving for a fresh appearance.

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