Description
Light, airy cream puffs filled with a rich, creamy eggnog custard, perfect for festive holiday indulgence. Easy to make ahead and customizable with a boozy twist.
Ingredients
- 1 cup (240 ml) water
- ½ cup (115 g) unsalted butter
- 1 cup (125 g) all-purpose flour
- 4 large eggs, room temperature
- ½ tsp salt
- 1 ½ cups (360 ml) eggnog, full-fat
- ½ cup (100 g) granulated sugar
- 4 egg yolks
- 3 tbsp (24 g) cornstarch
- 1 tsp vanilla extract
- ¼ tsp ground nutmeg
- 1 cup (240 ml) heavy cream
- Optional: 1-2 tbsp rum or brandy for boozy filling
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine water, unsalted butter, and salt. Bring to a rolling boil over medium heat.
- Remove from heat and immediately stir in all-purpose flour all at once. Stir vigorously until dough forms a ball and pulls away from pan sides.
- Let dough cool for about 5 minutes until warm but not hot.
- Transfer dough to a mixing bowl. Beat in eggs one at a time with a hand mixer, ensuring each egg is fully incorporated before adding the next. Dough should be shiny, smooth, and fall slowly from spoon in thick ribbons.
- Spoon dough into a piping bag fitted with a round tip (or zip-top bag with corner cut). Pipe 1 ½-inch rounds onto parchment-lined baking sheet, spacing about 2 inches apart.
- Bake at 425°F (220°C) for 10 minutes, then reduce oven temperature to 350°F (175°C) and bake for another 15 minutes until golden brown and puffed. Do not open oven door during baking.
- Remove from oven and prick each puff with a toothpick to let steam escape. Cool completely on a wire rack before filling.
- To make the eggnog custard filling: In a saucepan, whisk together eggnog, sugar, egg yolks, cornstarch, vanilla extract, and nutmeg. Cook over medium heat, whisking constantly, until thickened and bubbling (about 5-7 minutes). Remove from heat and let cool slightly.
- In a chilled bowl, whip heavy cream to soft peaks using a hand or stand mixer.
- Once custard is cool but not set, gently fold in whipped cream until smooth and fluffy. Fold in rum or brandy if using.
- Transfer filling to a piping bag. Cut each puff in half horizontally or poke a hole in the bottom and fill generously with eggnog cream. Replace tops if sliced.
- Optional: Dust with powdered sugar and sprinkle with nutmeg before serving. Serve immediately or chill up to 2 hours.
Notes
[‘Prick puffs after baking to release steam and prevent sogginess.’, ‘Beat eggs into dough one at a time for best texture.’, ‘Use room temperature eggs for better incorporation.’, ‘Avoid opening oven door during baking to prevent collapse.’, ‘Chill custard before folding in whipped cream to maintain fluffiness.’, ‘Do not overfill puffs to avoid filling oozing out.’, ‘Bake shells up to 2 days ahead and store airtight; fill just before serving.’, ‘For a boozy twist, add 1-2 tbsp rum or brandy to filling after custard cools.’]
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cream puff
- Calories: 220
- Sugar: 10
- Fat: 14
- Carbohydrates: 18
- Protein: 4
Keywords: eggnog, cream puffs, holiday dessert, Christmas dessert, choux pastry, custard filling, festive treats