Eggnog Cream Puffs pair crisp, airy pastry with a cool, nutmeg-scented cream. Real eggnog gives the filling its holiday flavor, while whipped cream keeps it light. A dusting of powdered sugar is all they need on top. Make the shells and filling ahead, then put them together close to serving time for the best crunch.
Why I Love This Recipe
The contrast makes this dessert special: a delicate shell gives way to a smooth, creamy center. The filling tastes rich without making each puff feel heavy, and the simple finish lets the eggnog shine.
- Real eggnog flavor: Eggnog and nutmeg season the filling without needing alcohol.
- Simple pantry pastry: Water, butter, flour and eggs make the hollow shells.
- Flexible prep: The shells and custard can be made separately ahead of time.
- Easy portions: Each puff is a complete little dessert.
What You’ll Need
- Servings: 12, one cream puff each
- Prep Time: 35 minutes
- Cook Time: 45 minutes
- Cooling and Chilling Time: 1 hour 10 minutes, with some tasks overlapping
- Total Time: About 2 hours 30 minutes
- Oven Temperature: 400°F (200°C), then 350°F (175°C)
- Baking Sheet: A parchment-lined 13×18-inch rimmed metal baking sheet
For the shells:
- 1 cup (240 ml) water
- 1/2 cup (113 g) unsalted butter, cut into pieces
- 1/4 teaspoon fine salt
- 1 cup (125 g) all-purpose flour, spooned and leveled
- 4 large eggs, at room temperature
For the eggnog cream and finish:
- 1 1/2 cups (360 ml) refrigerated pasteurized nonalcoholic dairy eggnog
- 3 large egg yolks
- 2 tablespoons (25 g) granulated sugar
- 3 tablespoons (24 g) cornstarch
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 3/4 cup (180 ml) cold heavy whipping cream
- 1 tablespoon (8 g) powdered sugar, for dusting
Tools You Need
- Medium heavy-bottomed saucepan
- Glass mixing bowls and a shallow glass chilling dish
- Whisk and flexible spatula
- Electric hand mixer
- Measuring cups and spoons, plus a kitchen scale if available
- 13×18-inch rimmed metal baking sheet and parchment paper
- Wire cooling rack
- Piping bag with a wide star tip, or a spoon
- Small serrated knife and fine-mesh sieve
How to Make Eggnog Cream Puffs
Start with the custard so it can chill while the shells bake and cool.
Step 1: Cook the Eggnog Custard
Whisk 3 large egg yolks, 2 tablespoons (25 g) granulated sugar and 3 tablespoons (24 g) cornstarch in a glass bowl until smooth.
Heat 1 1/2 cups (360 ml) pasteurized dairy eggnog in a medium saucepan over medium-low heat until small bubbles form around the edge; do not let it boil hard.
Slowly whisk about half the eggnog into the yolk mixture, then return everything to the saucepan.
Cook over medium-low heat, whisking constantly, until thick bubbles break through the center. Keep whisking at a gentle bubble for 1 minute so the starch cooks fully.
Remove from the heat and stir in 1/4 teaspoon ground nutmeg and 1 teaspoon vanilla extract.
Step 2: Chill the Custard
Spread the cooked custard in a shallow glass dish and press food wrap directly against its surface.
Refrigerate for at least 1 hour, until cold throughout. A shallow layer helps it cool faster; allow longer if the center still feels warm.
Step 3: Cook the Choux Base
Preheat the oven to 400°F (200°C) and line a 13×18-inch rimmed metal baking sheet with parchment paper.
Bring 1 cup (240 ml) water, 1/2 cup (113 g) unsalted butter and 1/4 teaspoon fine salt to a full boil in a clean medium saucepan. Make sure the butter has melted.
Add 1 cup (125 g) all-purpose flour all at once, then stir firmly over medium-low heat for 2 minutes, until the dough forms a ball and leaves a thin film on the pan.
Transfer the dough to a glass mixing bowl and let it cool for 5 minutes, until warm rather than scorching.
Step 4: Beat in the Eggs and Shape
Beat 4 large eggs in a separate small bowl.
Use the hand mixer on low to work the beaten eggs into the cooled dough in several additions. Let each addition blend in before adding more.
The dough should look smooth and glossy and fall from a lifted spatula in a thick V. With large eggs and the flour weight given, it should hold a soft mound rather than spread like batter.
Spoon or pipe the dough into 12 equal round mounds, about 2 inches wide, on the parchment-lined baking sheet, leaving about 2 inches between them. Smooth any pointed peaks with the back of the spoon.
Step 5: Bake and Cool the Shells
Bake on the center rack at 400°F (200°C) for 20 minutes without opening the door.
Reduce the heat to 350°F (175°C) and bake for 15–20 minutes more, until the shells are deep golden, firm and dry. Pale shells need more time.
Transfer the shells to a wire rack and pierce the side of each with a small knife tip to release trapped moisture.
Cool completely for about 30 minutes.
Step 6: Finish the Eggnog Cream
Beat 3/4 cup (180 ml) cold heavy whipping cream in a clean glass bowl until it holds medium-firm peaks. Stop before it looks grainy.
Whisk the cold custard until smooth, then fold the whipped cream into it in two additions. Keep folding only until no white streaks remain.
The finished cream should be pale ivory, lightly flecked with nutmeg and thick enough to hold soft piping folds. Keep it refrigerated until the shells are ready.
Step 7: Fill and Serve
Transfer the eggnog cream to a piping bag fitted with a small round tip.
Make a small hole in the bottom or side of each of the 12 cooled, whole choux shells.
Insert the piping tip and gently pipe cream inside until each puff feels full and slightly heavier, stopping before the shell cracks.
Sift 1 tablespoon (8 g) powdered sugar over the filled puffs and serve promptly. Set out a few at a time and keep the rest chilled.
For a brief display, gently stack the filled puffs just before serving, or arrange them in a single layer for easier handling.
Why This Recipe Works (Quick Science)
Choux pastry rises because water turns to steam inside the dough. The eggs and flour set around that expanding space, leaving a hollow center. A thorough bake dries the walls so the shells can hold their shape after cooling.
Cooking the flour on the stove first helps it absorb liquid and form a smooth paste. In the filling, cornstarch thickens the eggnog and yolks into a custard that can support whipped cream. Cooling the custard before folding keeps the whipped cream from melting.
Common Mistakes to Avoid
- Opening the oven early: A sudden heat loss can flatten shells before their walls set.
- Stopping at pale gold: Underbaked shells often collapse or stay wet inside.
- Adding eggs to scorching dough: Let the paste cool briefly so the eggs blend in smoothly.
- Using warm custard: It melts the whipped cream and makes the filling loose.
- Filling warm shells: The cream softens and the pastry loses its crunch.
- Filling too far ahead: Moisture slowly moves from the cream into the shell.
Pro Tips
- Weigh the flour for the most reliable dough texture.
- Use full-fat refrigerated dairy eggnog. Thin plant-based drinks may set differently.
- Chill the bowl and beaters if your kitchen is warm.
- If the custard has small lumps, push it through a fine-mesh sieve before chilling.
- Pipe with a wide star tip for soft folds that show between the shell and cap.
Make-Ahead Tips and Storage
Bake the unfilled shells a day ahead and keep them airtight at room temperature once fully cool. Refresh them in a 300°F (150°C) oven for 5–8 minutes, then cool completely before filling.
The custard can be refrigerated, covered against its surface, for up to 2 days. Fold in freshly whipped cream on the day you plan to serve it.
Filled puffs taste best the day they are made. Refrigerate them in a covered container for up to 2 days; expect softer pastry. Keep them out of refrigeration for no more than 2 hours in total, or 1 hour in temperatures above 90°F (32°C).
Freeze unfilled shells for up to 1 month. Thaw, refresh in the oven and cool before filling. Freezing the finished cream may change its texture.
Macros Information
Estimated per cream puff, based on 12 equal portions. Values vary with the eggnog brand and how evenly the filling is divided.
- Calories: 245
- Protein: 6 g
- Carbohydrates: 21 g
- Fat: 16 g
- Saturated Fat: 9 g
- Fiber: 0.3 g
- Sugar: 10 g
- Sodium: 95 mg
Frequently Asked Questions (FAQ)
Q: Do these contain alcohol?
A: This version uses nonalcoholic eggnog and no added liquor. Check the eggnog label before buying.
Q: Can I use homemade eggnog?
A: Use fully cooked, chilled dairy eggnog with a similar thickness to store-bought eggnog. Its sweetness and richness will change the filling slightly.
Q: Why did my cream puffs collapse?
A: They were likely underbaked or the oven door opened too early. Wait for a deep golden color and dry, firm sides before taking them out.
Q: Is baking powder missing?
A: No. Choux pastry rises from moisture inside the dough, so it needs no baking powder or yeast.
Q: Can I fill the shells without slicing them?
A: You can pipe filling through a small hole in the bottom. Splitting them makes it easier to remove damp membranes and judge the filling amount.
Q: Can I use low-fat eggnog?
A: Full-fat dairy eggnog gives the richest result. Low-fat dairy eggnog may work, but the filling can taste lighter and its thickness may vary.
Q: What if my custard is too warm after an hour?
A: Keep chilling it. It must be cold throughout before whipped cream is folded in; the temperature matters more than the clock.
Q: Can I double the batch?
A: Yes. Use separate baking sheets and bake one sheet at a time for even rise. Keep unbaked dough covered while the first tray bakes.
Q: Can I use a spoon instead of a piping bag?
A: Yes. Spoon the cream into each hollow cup, then replace its cap. The filling will have a softer, less ridged look.
Final Thoughts
Eggnog Cream Puffs bring holiday flavor to a classic pastry without a heavy topping. Give the shells time to bake fully and let the custard chill well, and assembly is simple. Leave a comment with how you served yours. Happy cooking!
