Eggnog Cream Puffs – Easy Holiday Dessert Recipe
Eggnog cream puffs are the perfect holiday treat! Fluffy pastry shells are filled with rich, creamy eggnog custard and finished with a dusting of powdered sugar. A festive dessert that’s ideal for Christmas parties, holiday gatherings, or impressing guests with a seasonal twist on a classic pastry.
Equipment
- Saucepan
- Mixing bowls
- Wooden spoon
- Electric mixer or whisk
- Piping bag with round tip
- Baking sheet lined with parchment
- Cooling rack
Ingredients
For Choux Pastry:
- ½ cup unsalted butter
- 1 cup water
- 1 cup all-purpose flour
- ¼ tsp salt
- 4 large eggs
For Eggnog Cream Filling:
- 1 cup heavy cream
- ½ cup eggnog
- 2 tbsp sugar
- 1 tsp vanilla extract
- ½ tsp freshly grated nutmeg
For Garnish:
- Powdered sugar (for dusting)
Instructions
- Make Choux Pastry: In saucepan, bring butter, water, and salt to a boil. Add flour all at once, stirring until dough forms. Transfer to bowl and cool slightly.
- Add Eggs: Beat in eggs one at a time until dough is glossy and smooth.
- Pipe & Bake: Preheat oven to 400°F (200°C). Pipe dough onto parchment-lined sheet in small rounds. Bake 20–25 minutes until golden and puffed. Pierce each puff to release steam. Cool completely.
- Prepare Eggnog Cream: Whip cream with eggnog, sugar, vanilla, and nutmeg until soft peaks form. Chill until ready to use.
- Fill Puffs: Cut tops or pierce bottoms. Pipe eggnog cream inside. Replace tops if cut.
- Garnish: Dust with powdered sugar before serving.
Notes
- Pierce puffs after baking to prevent sogginess.
- Chill cream before whipping for best texture.
- Adjust sugar if using store-bought eggnog (often sweeter).
- Fill just before serving to keep shells crisp.
- Freeze unfilled shells for up to 2 months.