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Eggnog Cream Puffs for Your Holiday Celebration Recipe

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These irresistible Eggnog Cream Puffs combine light and airy choux pastry shells with a rich, creamy eggnog-infused pastry cream, making them the perfect festive dessert for holiday celebrations. The classic flavors of eggnog and nutmeg bring warmth and holiday spirit to this elegant treat.

Ingredients

For the Choux Pastry

  • 1 cup Water
  • 1/2 cup Unsalted Butter
  • 1 tbsp Granulated Sugar
  • 1/4 tsp Salt
  • 1 cup All-Purpose Flour
  • 4 large Eggs

For the Eggnog Pastry Cream

  • 1 cup Full Fat Eggnog
  • 1/2 cup Whole Milk
  • 1/3 cup Granulated Sugar
  • 2 tbsp Cornstarch
  • 4 large Egg Yolks
  • 2 tbsp Unsalted Butter
  • 1 tsp Vanilla Extract
  • 1/2 tsp Ground Nutmeg
  • 1/4 tsp Salt

For the Whipped Cream

  • 1 cup Heavy Cream
  • 1 tbsp Powdered Sugar

Optional Topping

  • 1 tbsp Powdered Sugar

Instructions

  1. Prepare the Choux Pastry Dough: In a medium saucepan, combine water, unsalted butter, granulated sugar, and salt. Bring to a boil over medium heat until the butter melts and the mixture is well combined. Remove from heat and immediately add all-purpose flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan.
  2. Incorporate the Eggs: Transfer the dough to a mixing bowl and let it cool slightly for a few minutes. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. The dough should become smooth, glossy, and hold its shape when piped.
  3. Pipe and Bake the Puffs: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Using a pastry bag fitted with a plain round tip, pipe 1.5-inch mounds spaced apart on the sheet. Bake for 10 minutes at 425°F, then reduce the oven temperature to 350°F (175°C) and bake for an additional 20 minutes until golden and puffed. Do not open the oven during baking. Remove from oven and cool completely on wire racks.
  4. Make the Eggnog Pastry Cream: In a medium saucepan, warm eggnog and whole milk over medium heat until just simmering. In a separate bowl, whisk granulated sugar, cornstarch, egg yolks, salt, and ground nutmeg until smooth. Slowly pour about half of the warm eggnog mixture into the egg yolk mixture, whisking constantly to temper the eggs. Pour this mixture back into the saucepan with the remaining eggnog. Cook over medium heat, whisking continuously, until the mixture thickens and comes to a boil. Remove from heat and stir in unsalted butter and vanilla extract. Transfer to a bowl, cover with plastic wrap touching the surface to prevent a skin, and chill until cool.
  5. Whip the Cream: In a chilled bowl, beat the heavy cream with powdered sugar until light peaks form. Gently fold the whipped cream into the cooled eggnog pastry cream to create a lighter filling.
  6. Assemble the Cream Puffs: Once the choux shells are completely cool, slice them in half horizontally. Fill each bottom half with the eggnog pastry cream using a spoon or piping bag. Replace the tops and dust with powdered sugar if desired.
  7. Serve and Enjoy: Arrange the filled cream puffs on a serving plate and serve immediately or keep refrigerated until ready to enjoy for a festive holiday dessert.

Notes

  • Make sure the choux pastry dough cools slightly before adding eggs to prevent them from cooking.
  • Do not open the oven door during the initial baking period to ensure puffing.
  • The pastry cream must be cooled completely before folding in the whipped cream to maintain lightness.
  • Eggnog used should be full fat for the richest flavor and texture.
  • These cream puffs are best enjoyed the day they are made but can be stored covered in the refrigerator for up to 1 day.
  • For a dairy-free variation, substitute milk and cream with non-dairy alternatives and use vegan butter.

Find it online: https://alinacooks.com/eggnog-cream-puffs-for-your-holiday-celebration-recipe/