These Eggnog Cream Puffs are a cozy twist on a classic dessert that always impresses.
Light, golden pastry shells filled with rich, creamy eggnog filling—it’s like a little bite of the holidays.
They’re easier than they look and taste like you picked them up from a fancy bakery.
I’ve been making cream puffs for years, and this eggnog version always gets rave reviews at parties or just as a treat at home.
You’ll love how simple the ingredients are and how deliciously fluffy the filling turns out.
Why I Love This Recipe
This recipe hits all the right notes for a cozy dessert without being too fussy.
- The eggnog cream is velvety and festive
- The puffs are light but have that perfect buttery bite
- You can make the shells ahead of time
- It feels fancy but is surprisingly easy
- It’s a holiday favorite with a nostalgic twist
Makes: 12 cream puffs
Total Time: 1 hour 10 minutes
What You’ll Need
For the Cream Puffs (Choux Pastry)
- ½ cup unsalted butter
- 1 cup water
- ½ tsp salt
- 1 cup all-purpose flour
- 4 large eggs
For the Eggnog Cream Filling
- 2 cups cold heavy whipping cream
- ½ cup eggnog
- ¼ cup powdered sugar
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 tsp ground nutmeg
- 1 tsp vanilla extract
For Garnish
- Powdered sugar, for dusting
Pro Tips
- Let the choux dough cool before adding eggs, or they’ll scramble
- Pipe or scoop puffs right after making the dough so it stays puffy
- Chill the eggnog cream before filling—it firms up perfectly
- Use a sharp knife to slice the puffs once they’re fully cooled
- Store filled puffs in the fridge to keep the cream set
Tools Required
- Medium saucepan
- Wooden spoon
- Electric mixer or stand mixer
- Piping bag (or zip-top bag) with large round tip
- Baking sheet
- Parchment paper
- Mixing bowls
- Cooling rack
- Serrated knife
Substitutions and Variations
- Swap eggnog for whole milk and add ½ tsp rum extract for a similar taste
- Use pumpkin spice instead of nutmeg for a fall twist
- Make mini cream puffs for bite-size desserts
- Add cinnamon to the dough for extra holiday spice
Make Ahead Tips
- The cream puff shells can be made 1 day ahead—store in an airtight container at room temp
- The eggnog cream can be made up to 8 hours ahead and kept chilled
- Assemble just before serving for best texture
How to Make Eggnog Cream Puffs
Step 1: Boil Butter, Water, and Salt
In a medium saucepan, combine ½ cup unsalted butter (cubed), 1 cup water, and ½ tsp salt. Bring to a rolling boil over medium heat.
Step 2: Stir in Flour
Remove pan from heat. Immediately stir in 1 cup all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides.
Step 3: Cool Slightly, Add Eggs One at a Time
Let the dough cool for 5 minutes. Then beat in 4 large eggs, one at a time, fully mixing between each addition until the dough is smooth and shiny.
Step 4: Pipe Dough onto Baking Sheet
Spoon dough into a piping bag fitted with a large round tip. Pipe 12 mounds (about 2 inches wide) onto a baking sheet lined with parchment paper.
Step 5: Bake the Cream Puffs
Bake at 400°F for 25–30 minutes or until puffed and golden brown. Don’t open the oven early or they might deflate.
Step 6: Cool and Slice
Let puffs cool completely on a wire rack. Once cool, use a serrated knife to cut the tops off gently.
Step 7: Make the Eggnog Cream
In a mixing bowl, combine 2 cups cold heavy whipping cream, ½ cup eggnog, ¼ cup powdered sugar, 1 box instant vanilla pudding mix (3.4 oz), 1 tsp ground nutmeg, and 1 tsp vanilla extract. Beat until thick and fluffy.
Step 8: Fill and Assemble
Spoon or pipe eggnog cream into the bottom halves of the cooled puffs. Replace the tops and dust with powdered sugar.
Step 9: Final Serving
Place finished cream puffs on a serving platter. Dust with extra powdered sugar right before serving.
Leftovers and Storage
- Store filled cream puffs in the fridge for up to 2 days
- Keep unfilled puff shells in an airtight container at room temp for 2 days or freeze for up to 1 month
- Don’t freeze filled puffs—they lose their texture
Why This Recipe Works (Quick Science)
Choux pastry relies on steam to puff up instead of baking soda or powder. When the dough hits the hot oven, the moisture inside evaporates, causing it to expand and hollow out. That’s how we get that perfect shell ready for creamy filling. The instant pudding stabilizes the eggnog cream without needing gelatin or cooking—super quick and easy.
Common Mistakes
- Adding eggs too soon—wait until the dough cools a bit or they’ll scramble
- Underbaking—the puffs need to be deeply golden to stay crisp
- Overfilling—makes the tops slide off and hard to eat
- Opening the oven during baking—causes the puffs to collapse
What to Serve With
- A warm mug of hot cocoa or spiced cider
- Light brunch dishes like quiche or fruit salad
- A sprinkle of cinnamon or nutmeg on top for extra cozy flavor
FAQ
Can I use homemade eggnog?
Yes! Just make sure it’s well chilled and not too thick.
Can I freeze these?
Only the empty shells. The cream filling won’t freeze well.
Can I make them mini?
Absolutely—just bake 5–7 minutes less and pipe smaller rounds.
Can I make without a piping bag?
Yes, just use two spoons to scoop the dough onto the baking sheet.
