If you love festive holiday flavors and impressive desserts that are easier to make than they look, you’re going to adore these Eggnog Cream Puffs!
These little puffs are light and airy, filled with a rich, creamy eggnog custard, and dusted with a touch of powdered sugar.
They’re perfect for holiday parties, cozy family dinners, or even as a fun baking project with the kids.
Trust me, these are the kind of treats that’ll make everyone think you’re a pastry chef, but they’re totally doable at home.
Let’s get baking!
What You’ll Need:
For the Pastry (Choux Dough):
- 1/2 cup (1 stick) unsalted butter
- 1 cup water
- 1/4 tsp salt
- 1 tsp sugar
- 1 cup all-purpose flour
- 4 large eggs
For the Eggnog Cream Filling:
- 2 cups eggnog
- 1/2 cup sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 tsp vanilla extract
- 1/2 tsp ground nutmeg
- 1 cup heavy whipping cream
For Decoration:
- Powdered sugar (for dusting)
Pro Tips:
- Use room temperature eggs: It helps the dough come together more smoothly and creates better puffs.
- Don’t open the oven door while baking the puffs: Let them fully puff and dry out to keep them airy inside.
- Chill the custard before filling: This makes it thicker and easier to pipe.
- Make it fun for kids: Let them help dust the powdered sugar on top!
- Serve fresh: These taste best the same day they’re made, so plan to fill and serve them shortly before enjoying.
Tools You’ll Need:
- Medium saucepan
- Whisk
- Wooden spoon
- Piping bag (or zip-top bag with the corner cut off)
- Baking sheet
- Parchment paper
- Mixing bowls
- Fine mesh strainer (optional, for the custard)
Substitutions & Variations:
- No eggnog? Replace it with more milk and add a bit more nutmeg for that classic holiday flavor.
- Add whipped cream: Mix some whipped cream into the custard for a fluffier filling.
- Flavor boost: Add a splash of rum extract for that boozy eggnog vibe (kid-friendly, of course!).
Make-Ahead Tips:
- The puffs: Bake them up to 1 day ahead and store them in an airtight container at room temp. Re-crisp in a 350°F oven for 5 minutes before filling.
- The custard: Make it up to 2 days ahead and keep it in the fridge.
How to Make Eggnog Cream Puffs
1. Make the Choux Pastry:
Preheat your oven to 400°F (200°C). In a medium saucepan, combine the butter, water, salt, and sugar. Heat over medium heat until the butter is melted and the mixture begins to boil.
Remove from heat, add the flour all at once, and stir vigorously with a wooden spoon until the dough comes together and pulls away from the sides of the pan.
Let the dough cool for 5 minutes. Then, add the eggs one at a time, mixing well after each addition until the dough is smooth and shiny.
Spoon or pipe the dough onto a baking sheet lined with parchment paper, creating small mounds about 2 inches apart.
Bake for 20-25 minutes, or until golden brown. Cool completely on a wire rack.
2. Make the Eggnog Cream Filling:
In a saucepan, whisk together eggnog, sugar, cornstarch, and egg yolks over medium heat. Cook until thickened, about 5-7 minutes, stirring constantly. Remove from heat and stir in vanilla and nutmeg. Let cool.
Whip the heavy cream until stiff peaks form, then gently fold it into the cooled eggnog mixture.
3. Assemble the Cream Puffs:
Slice the cooled pastry puffs in half and fill with eggnog cream using a spoon or piping bag. Dust the tops with powdered sugar.
Leftovers and Storage
Store leftover cream puffs in the fridge in an airtight container for up to 2 days. If you want to keep the pastry crisp, store the shells and filling separately and assemble just before serving.
Conclusion
These Eggnog Cream Puffs are the perfect way to bring a little extra magic to your holiday season. They’re fun to make, stunning to serve, and SO delicious. Give them a try and let me know how they turn out in the comments—your feedback makes my day!
