Eggnog Cream Puffs Recipe

If you’re a fan of festive desserts that bring a cozy holiday vibe, then you’re in for a treat with this Eggnog Cream Puffs Recipe. I absolutely love how these delicate puffs are perfectly crisp on the outside and filled with a luscious eggnog pastry cream that’s both rich and refreshing. When I first tried this recipe, I was amazed at how the classic flavors of eggnog found a delicious new home inside these airy cream puffs. Stick with me, and I’ll walk you through everything so you nail these every single time!

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Ingredients You’ll Need

The magic of this Eggnog Cream Puffs Recipe comes from the classic pâte à choux dough that bakes into light, airy shells and a rich eggnog-infused pastry cream that captures the season perfectly. Each ingredient plays a key role, so I always recommend using quality basics—you’ll notice the difference!

• Water: Helps create the steam that makes your cream puff shells puff up beautifully.
• Unsalted Butter: Using unsalted lets you control the salt level; plus, butter quality affects flavor.
• Granulated Sugar: Adds just a touch of sweetness to balance the dough and filling.
• Salt: Enhances all the other flavors—don’t skip it!
• All-purpose Flour: Make sure it’s fresh and sifted for the best puff and texture.
• Eggs: The stars of pâte à choux; adding them just right ensures that shiny, cohesive dough.
• Full-fat Eggnog: Brings that signature festive flavor straight into the pastry cream.
• Whole Milk: Adds creaminess and helps balance richness in the filling.
• Cornstarch: Thickens the pastry cream without lumps—never skip whisking this with sugar first.
• Egg Yolks: Give the custard its silky, rich texture.
• Unsalted Butter (for filling): Adds a velvety finish to the pastry cream.
• Vanilla Extract: A classic flavor enhancer that makes everything taste a little more indulgent.
• Ground Nutmeg: The perfect hint of spice to complement the eggnog.
• Heavy Cream: Whipped for lightness in the filling, balancing the custard’s richness.
• Powdered Sugar: Sweetens the whipped cream and provides a delicate dusting on top at the end.

Variations

I love that this Eggnog Cream Puffs Recipe is so customizable. Whether you want to pick up the holiday theme or adjust it for your dietary needs, there are a few tweaks you can try to make this dessert uniquely yours.

• Alcohol-free Eggnog: If you don’t want any boozy notes, use a non-alcoholic eggnog or plain spiced milk for the pastry cream—it still tastes incredible.
• Dairy-Free Version: I’ve swapped whole milk and cream with almond or oat milk and coconut cream; results are a bit different, but still delicious.
• Adding Spices: Try cinnamon or a pinch of cloves in the pastry cream for a warm twist I discovered while experimenting last year.
• Chocolate Drizzle: For a festive finish, drizzle melted dark chocolate over the filled puffs—my family goes crazy for that combo.

How to Make Eggnog Cream Puffs Recipe

Step 1: Preparing the Perfect Pâte à Choux Dough

Start by preheating your oven to 425℉ and lining two baking sheets with parchment or silicone mats. In a medium saucepan, bring the water, butter, sugar, and salt to a rolling boil—watch for that bubbling, rolling boil because that’s your cue to add the flour all at once. Stir vigorously off the heat until the dough pulls away from the sides and forms a ball without any dry spots. Next, return the pan to low heat and keep stirring so the dough loses the “steamy” feel—that’s key to baking the perfect puffs. Transferring the dough to your stand mixer, beat on medium until it cools so you can touch it comfortably. This cooling step is important: adding eggs to hot dough can scramble them! Then, add eggs one at a time, mixing fully after each—watch the texture transform from clumpy to shiny and stretchy. This step can be a little intimidating at first, but once you get that smooth dough, you’re golden.

Step 2: Piping and Baking Your Cream Puff Shells

Fit a piping bag with a round tip (I use Wilton 2A) and pipe dollops about 1.5 inches wide spaced evenly on the parchment-lined trays. Remember: squeeze and lift straight up—resist the urge to swirl like frosting! If you see any peaks or rough edges, dip your finger in water and smooth them out gently. Trust me, this little trick gives you those classic smooth, puffed tops. Bake at 425℉ for 10-12 minutes to jump-start the rise, then lower the oven to 350℉ and bake another 18-20 minutes until golden brown. Don’t open the oven door during baking; you want those puffs to dry out inside so they don’t collapse. I usually test one at the end—if it feels light and airy when you lift it, it’s ready. If you pull them out too soon, they collapse fast, and that’s a tough fix!

Step 3: Making the Eggnog Pastry Cream Filling

While your puffs are baking, start the filling: gently heat eggnog and milk just to a boil, then take off the heat. In another bowl, whisk sugar and cornstarch together, then add the egg yolks and mix well. Now, temper your eggs by slowly whisking in the hot eggnog mixture—this step prevents scrambled eggs and creates a smooth custard. Pour the entire mix back into your pan and heat over medium-low, stirring constantly until it thickens. Once thick and glossy, remove the pan from heat and whisk in butter, vanilla, nutmeg, and salt. To avoid that annoying skin forming on top, press plastic wrap directly onto the custard surface and chill it in the fridge—or for speed, nest the dish inside a larger bowl filled with ice water.

Step 4: Whipping the Cream and Combining Fillings

Whip your heavy cream with powdered sugar to stiff peaks. Here’s what I love: folding the whipped cream into the chilled pastry cream makes the filling light and dreamy, not too heavy. Be gentle folding to keep all that lovely air in the mixture—you’ll notice the creamy texture that’s perfect for piping.

Step 5: Assembling Your Eggnog Cream Puffs

Spoon the filling into a piping bag fitted with a small star tip (Wilton 18 works great). Poke a small hole in the side of each puff and pipe filling inside—that beautiful expansion is your sign that they’re perfectly filled without bursting. Dust tops with powdered sugar right before serving for that classic look and a touch of sweetness. These are best eaten right away because—as much as I hate to say it—the delicate shells will soften if they sit too long filled. I learned that the hard way once when prepping ahead!

How to Serve Eggnog Cream Puffs Recipe

Garnishes

I usually keep the garnish simple with a light dusting of powdered sugar, but sometimes I sprinkle a pinch of extra freshly grated nutmeg on top for an aromatic touch. A drizzle of caramel or a sprinkle of finely chopped toasted pecans also adds festive flavor and a little crunch that your guests will love.

Side Dishes

Because these cream puffs are rich and sweet, I like pairing them with a crisp, slightly tart side like a fresh cranberry compote or spiced baked apples. A cup of strong coffee or an espresso your guests will enjoy also balances the indulgence beautifully.

Creative Ways to Present

For holiday gatherings, I’ve built little cream puff towers on tiered stands, dusted with gold edible glitter—so fancy and fun! You can also pipe the filling into mini éclairs for bite-sized treats or serve them nestled in festive cupcake liners for easy grab-and-go desserts.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers—which I doubt!—store the unfilled cream puff shells in an airtight container at room temperature for up to two days. Filled puffs, however, will soften quickly, so if you must store them, keep them refrigerated and enjoy within a day.

Freezing

I find freezing the unfilled cream puff shells works best. You can bake them ahead, cool completely, then freeze in a sealed bag for up to a month. When ready, thaw at room temperature and fill with fresh eggnog cream. Freezing the filled puffs isn’t recommended since the filling can separate and soften the shells.

Reheating

For an extra crisp shell, reheat unfilled cream puffs in a 300℉ oven for 5-7 minutes. Filled puffs are best enjoyed cold, but if you want to warm the pastry cream slightly, a quick stir and gentle warming on the stovetop works well before piping.

FAQs

Final Thoughts

I can’t recommend this Eggnog Cream Puffs Recipe enough if you want to impress your family and friends with something that tastes celebratory but feels homemade and comforting. It’s one of those recipes that has become a holiday staple in my kitchen because of its perfect balance of textures and those warm eggnog spices that just sing holiday cheer. You’ll enjoy the process and be rewarded with a dessert that’s as beautiful as it is delicious—go ahead, try it, and watch everyone’s eyes light up at the very first bite!

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