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Eggnog Cream Puffs

Decadent Eggnog Cream Puffs for a Festive Holiday Treat

Delight in these Eggnog Cream Puffs, a simple yet indulgent holiday dessert that brings warmth and smiles to any festive gathering.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 12 puffs
Course: Desserts
Cuisine: American
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Choux Pastry
  • 1/2 cup Unsalted Butter Add richness and moisture; substitute with margarine if needed.
  • 1 cup Water Provides steam for puffing.
  • 1/2 teaspoon Salt Enhances flavor.
  • 1 cup All-Purpose Flour Provides structure; gluten-free flour can be used, results may vary.
  • 4 large Eggs Create moisture and richness; substitute with flax eggs if needed.
For the Cream Filling
  • 2 cups Heavy Whipping Cream Main ingredient for light and fluffy texture.
  • 1/2 cup Eggnog Flavored base; homemade or store-bought, must be chilled.
  • 1/4 cup Powdered Sugar Sweetens and stabilizes the filling.
  • 1 box Instant Vanilla Pudding Mix Helps stabilize; possible substitute is cornstarch and vanilla extract.
  • 1 teaspoon Ground Nutmeg Adds classic holiday flavor; allspice or cinnamon can be alternatives.
  • 1 teaspoon Vanilla Extract Enhances flavor; optional.

Equipment

  • medium saucepan
  • Piping bag
  • Mixing Bowl
  • Wire rack

Method
 

Step‑by‑Step Instructions for Eggnog Cream Puffs
  1. In a medium saucepan, combine ½ cup unsalted butter, 1 cup water, and ½ teaspoon salt. Heat over medium-high until it reaches a rolling boil. Quickly remove from heat and stir in 1 cup all-purpose flour until a smooth dough forms.
  2. Allow the choux pastry to cool for about 5 minutes. Add 4 large eggs one at a time, beating well after each addition until glossy and smooth.
  3. Using a piping bag fitted with a large round tip, pipe 12 mounds onto a parchment-lined baking sheet, each about 2 inches wide. Smooth any pointed tops with a damp finger.
  4. Preheat your oven to 400°F (200°C) and bake for 25-30 minutes, avoiding opening the oven door.
  5. Once baked, remove the puffs from the oven and place them on a wire rack to cool completely. Cut the tops off to create lids for filling.
  6. In a mixing bowl, whip together 2 cups of cold heavy whipping cream, ½ cup of chilled eggnog, ¼ cup of powdered sugar, 1 box of instant vanilla pudding mix, 1 teaspoon of ground nutmeg, and 1 teaspoon of vanilla extract until thick and fluffy.
  7. Spoon or pipe the eggnog filling into the bottom halves of your cooled puffs, carefully placing the lids back on top. Dust with powdered sugar before serving.
  8. Arrange the Eggnog Cream Puffs on a serving platter, dust with remaining powdered sugar just before serving, and enjoy!

Nutrition

Serving: 1puffCalories: 230kcalCarbohydrates: 25gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 150mgSodium: 75mgPotassium: 130mgSugar: 6gVitamin A: 400IUCalcium: 20mgIron: 0.5mg

Notes

Allow choux pastry to cool before adding eggs to prevent a dense texture. Use chilled ingredients for a stable filling. Freeze empty pastry shells for later use, but fill fresh before serving.

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