Description
Indulge in these delightful Eggnog Cream Puffs featuring light and airy choux pastry shells filled with a rich, velvety eggnog-flavored pastry cream and topped with a delicate dusting of powdered sugar. Perfect for holiday celebrations or any time you crave a festive, creamy treat.
Ingredients
Scale
Pate a Choux (Cream Puff Shell):
- 1 cup (237 ml) water
- 6 Tbsp (85 g) unsalted butter, cut into pieces
- 1 Tbsp granulated sugar
- ¼ tsp salt
- 5.75 oz (163 g) all-purpose flour, about 1 ⅓ cups
- 1 cup (237 ml) eggs (approx. 4 large eggs + 1 egg white = 8 ounces)
Eggnog Pastry Cream:
- ¾ cup (177 ml) full fat eggnog
- ¾ cup (177 ml) whole milk
- 6 Tbsp (75 g) granulated sugar
- 3 Tbsp cornstarch
- 3 egg yolks
- 1 ½ Tbsp (21 g) unsalted butter
- 1 ½ tsp vanilla extract
- ¼ tsp ground nutmeg
- ⅛ tsp salt
Whipped Cream:
- 1 ¼ cups (296 ml) heavy cream
- ⅓ cup (40 g) powdered sugar
Instructions
- Preheat Oven: Preheat oven to 425℉. Line two sheet trays with parchment paper or a silicone baking mat and set aside.
- Make Pate a Choux Mixture: In a medium saucepan, heat water, butter, sugar, and salt until boiling. Remove from heat and add all-purpose flour. Stir thoroughly.
- Cook Dough: Return pan to heat and stir the mixture continuously until it forms a ball and no dry spots remain. It should become less steamy.
- Cool Dough: Transfer mixture to stand mixer bowl. Mix with paddle attachment on medium speed until slightly cooled to a warm touch.
- Incorporate Eggs: Add eggs one at a time, mixing each fully before adding the next. The dough will transition from clumpy to smooth and glossy.
- Pipe Cream Puffs: Place dough in a piping bag with round tip and pipe 1.5-inch rounds onto prepared trays. Use a water-dipped finger to smooth peaks and round tops.
- Bake Initial Phase: Bake at 425°F for 10-12 minutes until puffs have risen well.
- Finish Baking: Reduce oven to 350°F and bake another 18-20 minutes until deep golden brown, ensuring puffs are fully cooked inside and light.
- Prepare Eggnog Pastry Cream: In a medium saucepan over medium-low heat, bring eggnog and milk just to a boil, then remove from heat.
- Mix Dry Ingredients & Eggs: Whisk sugar and cornstarch in a bowl, then whisk in egg yolks until combined.
- Temper Eggs: Slowly pour hot eggnog mixture into eggs while whisking constantly to prevent curdling.
- Cook Cream: Pour mixture back into saucepan and cook over medium-low heat, stirring constantly, until boiling and thickened.
- Finish Cream: Remove from heat and whisk in butter, vanilla extract, nutmeg, and salt. Combine thoroughly.
- Chill Pastry Cream: Transfer cream to a shallow dish, cover with plastic wrap pressed on surface, and refrigerate quickly until completely chilled.
- Whip Cream: Using a stand mixer with whisk attachment, whip heavy cream and powdered sugar to stiff peaks.
- Combine Creams: Fold chilled eggnog pastry cream into whipped cream until smooth and homogeneous.
- Assemble Puffs: Fill a piping bag with the cream mixture using a small star tip. Poke holes into cream puffs and pipe filling until puffs expand.
- Serve: Dust filled cream puffs with powdered sugar and serve immediately for best texture and flavor.
Notes
- Serve immediately as filled cream puffs absorb moisture and soften over time, losing their crispness.
- Keep the oven door closed as much as possible during baking to maintain heat and prevent deflation.
- Tempering the eggs when making pastry cream is crucial to prevent scrambling.
- If unsure whether cream puffs are done, remove one carefully; it should feel light and airy rather than dense.
Nutrition
- Serving Size: 1 cream puff
- Calories: 220
- Sugar: 12g
- Sodium: 110mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
