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Fluffy Eggnog Cream Puffs

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These festive cream puffs feature golden, airy pastry shells filled with a silky, spiced eggnog cream. Perfect for winter parties, brunches, or cozy gatherings, they deliver nostalgic holiday flavor with minimal fuss.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (240ml) water
  • 1/2 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup (120g) all-purpose flour
  • 4 large eggs, room temperature
  • 2 cups (480ml) whole milk (or almond/oat milk)
  • 1/2 cup (120ml) heavy cream (or coconut cream)
  • 2/3 cup (130g) granulated sugar
  • 1/4 cup (30g) cornstarch
  • 4 large egg yolks
  • 1/4 cup (60ml) eggnog (store-bought or homemade)
  • 2 tablespoons (30g) unsalted butter
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon rum extract (optional)
  • Pinch of salt
  • Powdered sugar, for dusting
  • Extra ground nutmeg, for sprinkling

Instructions

  1. Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
  2. In a medium saucepan, combine butter, water, salt, and sugar. Heat over medium until butter melts and mixture boils. Remove from heat.
  3. Add flour all at once, stirring vigorously until dough comes together and pulls away from sides (about 1 minute).
  4. Let dough cool for 5 minutes. Add eggs one at a time, mixing well after each addition until dough is glossy and smooth.
  5. Transfer dough to a piping bag fitted with a round tip (or use a zip-top bag with the corner snipped). Pipe 1.5-inch rounds onto the baking sheet, spacing 2 inches apart. Alternatively, spoon rounds.
  6. Bake for 20-22 minutes, until puffed and golden brown. Do not open oven door during baking.
  7. Remove puffs and transfer to a wire rack. Cool completely (about 30 minutes).
  8. For the filling: In a saucepan, whisk together milk, heavy cream, and sugar. Heat over medium until steaming.
  9. In a bowl, whisk egg yolks and cornstarch until smooth. Slowly pour hot milk mixture into yolks, whisking constantly.
  10. Return mixture to pan and cook over medium heat, stirring constantly, until thickened (3-5 minutes).
  11. Remove from heat. Stir in eggnog, butter, vanilla, nutmeg, cinnamon, rum extract, and salt. Whisk until smooth. Cool to room temperature, then refrigerate at least 30 minutes.
  12. Fill cooled puffs with eggnog cream using a piping bag or by cutting off tops and spooning in filling.
  13. Dust with powdered sugar and sprinkle with nutmeg. Serve chilled or at room temperature.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute plant-based milk and coconut cream, plus dairy-free eggnog. Do not open the oven door while baking for best rise. Chill filling well before piping. Unfilled shells can be frozen for up to 1 month.

Nutrition

Keywords: eggnog cream puffs, holiday dessert, winter party, choux pastry, festive sweets, easy cream puffs, Christmas dessert, nutmeg, vanilla, eggnog filling

Find it online: https://avabake.com/fluffy-eggnog-cream-puffs-recipe-easy-winter-dessert-for-parties/