Dreamy Eggnog Cream Puffs (Recipe for Printing)
A festive December dessert, these dreamy eggnog cream puffs blend classic choux pastry with a spiced, creamy filling—perfect for holiday entertaining or parties. Save & click.
# What You Need:
→ Choux Pastry
01 -
1/2 cup water
02 -
4 tablespoons unsalted butter
03 -
1/2 cup all-purpose flour
04 -
1/4 teaspoon salt
→ Eggnog Cream Filling
05 -
1 cup heavy cream
06 -
1/2 cup eggnog
07 -
2 tablespoons granulated sugar
08 -
1/2 teaspoon vanilla extract
09 -
1/8 teaspoon rum extract (optional)
10 -
1/4 teaspoon ground nutmeg
→ Garnish
11 -
2 tablespoons powdered sugar
# How to Make It:
01 -
In a saucepan over medium heat, combine water, unsalted butter, and salt. Bring to a simmer until butter melts.
02 -
Add all-purpose flour to the saucepan, stirring rapidly until a smooth dough forms and pulls away from the sides of the pan.
03 -
Transfer the dough to a piping bag and pipe small rounds onto a baking sheet. Bake at 400°F until golden and firm, approximately 30–35 minutes. Do not open the oven during baking.
04 -
Allow baked puffs to cool completely on a wire rack before filling to prevent sogginess.
05 -
In a chilled bowl, whip heavy cream, eggnog, granulated sugar, vanilla extract, rum extract if using, and ground nutmeg until soft peaks form. Avoid overwhipping.
06 -
Fill each cooled pastry shell with eggnog cream using a piping bag, or cut puffs in half and spoon in the filling.
07 -
Dust cream puffs lightly with powdered sugar before serving.
# Extra Tips:
01 -
Ensure pastry shells are completely cool before filling to maintain crisp texture.