Print

Eggnog Cream Puffs – Festive Holiday Dessert

Eggnog Cream Puffs – Festive Holiday Dessert
Print Recipe

Eggnog Cream Puffs are a festive holiday dessert featuring light, airy French choux pastry filled with a rich, creamy eggnog-flavored cream. Infused with warm spices like nutmeg and cinnamon, these elegant cream puffs offer a perfect balance of crispness and smooth, luscious filling that is ideal for Christmas, holiday gatherings, or winter celebrations.

Ingredients

Scale

Choux Pastry

  • 1 cup water
  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 4 large eggs (room temperature)

Eggnog Cream Filling

  • 1 cup heavy cream
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup eggnog (store-bought or homemade)
  • Additional powdered sugar and grated nutmeg for dusting

Instructions

  1. Prepare the Choux Pastry: Start by heating water and unsalted butter together in a saucepan until melted and boiling. Remove from heat and quickly stir in the all-purpose flour until a dough forms. Cook the dough briefly over low heat, stirring constantly to remove excess moisture, then allow it to cool slightly.
  2. Incorporate Eggs: Add the eggs one at a time into the dough, mixing well after each addition until the batter is smooth, glossy, and thick enough to pipe but still holds shape.
  3. Pipe and Bake: Transfer the batter to a piping bag fitted with a large round tip (or cut the end of a piping bag). Pipe small rounds onto parchment-lined baking sheets. Bake at 425°F (220°C) initially to encourage puffing, then lower the temperature to 350°F (175°C) and bake until the puffs are golden brown and hollow inside. Cool completely before filling.
  4. Make the Eggnog Cream Filling: In a chilled bowl, whip the heavy cream with powdered sugar, vanilla extract, nutmeg, and cinnamon until soft peaks form. Gently fold in the eggnog to create a smooth, creamy filling with a rich holiday flavor.
  5. Assemble the Cream Puffs: Slice the cooled cream puffs horizontally and pipe or spoon the eggnog cream filling inside. Dust the tops with powdered sugar or a sprinkle of grated nutmeg to finish with festive flair.

Notes

  • Ensure accurate baking of choux pastry to achieve a crisp shell with a hollow center.
  • Use room temperature eggs for better incorporation and rise of the dough.
  • Avoid over-whipping the cream to prevent it from becoming grainy or turning into butter.
  • Chill the eggnog cream filling before assembly to help it firm up and hold shape.
  • Fill cream puffs just before serving to maintain the best texture and freshness.

Nutrition

Keywords: Eggnog, Cream Puffs, Holiday Dessert, Christmas, Choux Pastry, Festive Treat, Spiced Cream

Find it online: https://sophiespace.com/eggnog-cream-puffs-festive-holiday-dessert/