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Dreamy Eggnog Cream Puffs

Dreamy Eggnog Cream Puffs to Delight Your Holiday Gatherings

These Dreamy Eggnog Cream Puffs are an irresistible holiday dessert, featuring a luscious eggnog whipped cream filling infused with nutmeg.
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Prep Time 45 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 50 minutes
Servings: 12 puffs
Course: Desserts
Cuisine: Holiday
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Choux Pastry
  • 1 cup Water Essential for steam production, ensuring your pastries puff perfectly.
  • 1/2 cup Unsalted Butter Adds richness; opt for high-quality to maintain a balanced flavor.
  • 1 cup All-Purpose Flour Provides the structure needed for light and airy cream puffs; measure carefully to avoid density.
  • 1/4 teaspoon Salt Enhances flavor, balancing the sweetness of your dessert.
  • 4 large Eggs Key for binding and rising, leading to that dreamy texture; use room temperature eggs for best results.
  • 3/4 teaspoon Ground Nutmeg Infuses the pastries with a hint of traditional eggnog spice.
For the Eggnog Filling
  • 1 1/2 cups Heavy Whipping Cream The base for the filling; cold cream whips better for a luscious texture.
  • 1 1/2 cups Confectioners' Sugar Sweetens the filling; adjust based on your taste preference for sweetness.
  • 1/4 cup Eggnog The star ingredient that gives these dreamy eggnog cream puffs their signature flavor.
  • 1 teaspoon Vanilla Extract Elevates the flavor profile of your filling.
  • 1/8 teaspoon Ground Nutmeg A gentle touch of spice to enhance your cream filling.
For Finishing Touches
  • Additional Confectioners' Sugar For dusting, adds a decorative and sweet touch to your finished puffs.

Equipment

  • Medium Saucepan
  • Pastry bag
  • Mixing bowl
  • Baking Sheets
  • Parchment Paper
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line baking sheets with parchment paper or lightly grease them.
  2. In a medium saucepan, combine 1 cup of water, 1/2 cup of unsalted butter, and a pinch of salt. Bring to a boil over medium heat, then remove from heat and whisk in 1 cup of all-purpose flour and 3/4 teaspoon of ground nutmeg until a smooth dough forms.
  3. Allow the choux pastry to cool for about 5 minutes. Beat in 4 large room temperature eggs one at a time, mixing vigorously until smooth and glossy.
  4. Drop tablespoon-sized mounds of dough onto prepared baking sheets, spacing them about 1 inch apart. Bake for 30 to 35 minutes until golden brown and firm to the touch.
  5. Pierce each puff with a knife to release steam and transfer to a wire rack to cool completely.
  6. Beat 1 1/2 cups of cold heavy whipping cream until thickened. Gradually add 1 1/2 cups of confectioners' sugar, 1/4 cup of eggnog, 1 teaspoon of vanilla extract, and 1/8 teaspoon of ground nutmeg, beating until soft peaks form.
  7. Slice off the tops of each cooled puff, fill with eggnog whipped cream, and replace tops.
  8. Dust filled cream puffs with confectioners' sugar and serve immediately for best texture.

Nutrition

Serving: 1puffCalories: 150kcalCarbohydrates: 15gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 100mgPotassium: 50mgSugar: 5gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Serve these delightful puffs fresh after filling for maximum enjoyment.

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