Eggnog Cream Puffs

Save this recipe on:

If there’s one treat that perfectly captures the cozy, indulgent spirit of winter, it’s these Eggnog Cream Puffs. I’ve always loved the delicate crisp of choux pastry paired with a creamy filling, and when the holidays come around, adding eggnog to the mix just feels like the right kind of festive twist. These cream puffs are light, buttery, and filled with a smooth, spiced eggnog custard that melts in your mouth.

I first made these for a family gathering, and they disappeared before dinner even started. The combination of warm nutmeg, rich vanilla, and the whisper of rum flavor in the eggnog filling is what truly makes them shine. Whether you dust them with powdered sugar or drizzle a little glaze over the top, they’re a winter dessert that feels both elegant and nostalgic.

Why You’ll Love This Eggnog Cream Puffs Recipe

Eggnog Cream Puffs are a holiday showstopper, but surprisingly easy to make. You get the satisfying texture of classic choux pastry on the outside, with a creamy, spiced filling that sings of Christmas flavors. They look like bakery-quality pastries but come together in your own kitchen without too much effort. Plus, they make a great make-ahead dessert.

---

What Kind of Eggnog Should I Use?

You can use store-bought or homemade eggnog for this recipe. I recommend a full-fat version for the richest texture, but even light eggnog will work if you’re trying to keep it a little less indulgent. For extra depth, I sometimes stir in a tablespoon of spiced rum or bourbon – totally optional, but delightful.

---

Options for Substitutions

• Eggnog: Try vanilla almond milk with a pinch of nutmeg and cinnamon if you want a dairy-free version.
• Butter: Use vegan butter or margarine for a dairy-free pastry.
• Flour: A 1:1 gluten-free baking flour works well if you need a gluten-free version.
• Cream filling: Mascarpone or whipped cream folded into custard gives a lighter texture if you want to skip the stovetop filling.

---

Ingredients for This Eggnog Cream Puffs Recipe

• Water: Needed to create steam inside the dough, which helps the puffs rise.
• Unsalted Butter: Gives richness and flavor to the choux pastry.
• All-Purpose Flour: The structure-builder of the pastry.
• Salt: Just a pinch balances the sweetness and enhances the flavor.
• Eggs: Provide moisture and structure, giving the cream puffs their airy rise.
• Eggnog: Used in the pastry cream filling for that festive holiday flavor.
• Granulated Sugar: Sweetens the custard filling.
• Cornstarch: Thickens the eggnog filling without making it too heavy.
• Vanilla Extract: Enhances the warm, comforting flavors in the custard.
• Ground Nutmeg: Essential spice that brings the signature eggnog taste.
• Heavy Cream: Optional, but folding whipped cream into the filling creates a lighter texture.
• Powdered Sugar (for dusting): Adds a pretty finish and light sweetness on top.

---

Step 1: Make the Choux Pastry Dough

In a medium saucepan, bring water, butter, and a pinch of salt to a simmer over medium heat. Once the butter melts, add flour all at once and stir vigorously with a wooden spoon until the dough pulls away from the sides and forms a ball. Keep stirring for another 1–2 minutes to dry out the dough slightly.

---

Step 2: Beat in the Eggs

Transfer the dough to a mixing bowl and let it cool for 5 minutes. Beat in the eggs one at a time, mixing well after each addition. The dough should become smooth, shiny, and thick enough to hold its shape when piped.

---

Step 3: Pipe and Bake the Puffs

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Transfer the dough to a piping bag fitted with a large star tip. Pipe small rosettes or rounds onto the sheet, spacing them 2 inches apart. Bake for 20–25 minutes or until puffed and golden brown. Turn off the oven and leave them inside for another 10 minutes to dry out. Cool completely on a wire rack.

---

Step 4: Prepare the Eggnog Filling

In a saucepan, whisk together eggnog, sugar, cornstarch, and a pinch of nutmeg. Bring to a simmer over medium heat, whisking constantly until thickened. Remove from heat, stir in vanilla, and let it cool. Once cooled, optionally fold in whipped cream for a lighter texture.

---

Step 5: Fill the Cream Puffs

Once the puffs are cool, slice them in half or make a small hole in the bottom. Pipe or spoon the eggnog filling into each puff. If desired, pipe a decorative swirl of filling for extra flair.

---

Step 6: Dust and Serve

Dust the tops with powdered sugar before serving. You can also drizzle with white chocolate or glaze for a festive finish.

---

How Long to Prepare Eggnog Cream Puffs

The entire process of making Eggnog Cream Puffs takes a little over an hour, but it’s broken down into simple, manageable steps.

Prep Time: Preparing the choux pastry and filling takes about 30–35 minutes. This includes mixing, piping, and making the eggnog custard. The custard needs to cool completely before filling, so factor in some cooling time.

Cook Time: The puffs bake in the oven for about 25 minutes, followed by a 10-minute drying period. Once cooled, they can be filled and served immediately or stored.

---

Tips for Perfect Eggnog Cream Puffs

• Use room-temperature eggs to help them incorporate smoothly into the dough.
• Let the dough cool slightly before adding eggs, or they might scramble.
• Use a star piping tip to get that beautiful swirl shape.
• Bake until deep golden brown to ensure the shells stay crisp.
• Fold in whipped cream to the eggnog custard for an extra light filling.

---

Watch Out for These Mistakes While Cooking

• Opening the oven too early: This causes the puffs to deflate. Wait until they’re golden.
• Underbaking: If the centers are still moist, they’ll collapse once cooled.
• Runny filling: Cook the custard until fully thickened; it should coat a spoon.
• Skipping the drying time: Leaving puffs in the oven for 10 more minutes (after turning it off) ensures a crisp shell.
• Overfilling: Too much cream can make the puffs soggy.

---

What to Serve With Eggnog Cream Puffs?

1. Hot Chocolate

A rich, spiced hot chocolate complements the creamy filling perfectly.

2. Mulled Wine

For adult gatherings, a glass of warm mulled wine adds a festive note.

3. Fresh Berries

A simple side of strawberries or raspberries balances the sweetness.

4. Espresso or Coffee

The slightly bitter edge of coffee pairs beautifully with the sweet pastry.

5. Cinnamon Ice Cream

Add a scoop on the side for an indulgent dessert plate.

---

Storage Instructions

Refrigeration: Once filled, Eggnog Cream Puffs should be kept in the fridge. Store them in an airtight container for up to 3 days. The shells may soften slightly over time, but they will still be delicious.

Freezing: You can freeze unfilled cream puffs for up to 1 month. Let them cool completely, then store in a freezer-safe bag. Re-crisp in the oven at 350°F (175°C) for 5–10 minutes before filling.

Make-Ahead Tip: The custard can be made a day in advance and chilled until ready to use.

---

Estimated Nutrition

Per cream puff (approximate):

• Calories: 180
• Fat: 11g
• Saturated Fat: 6g
• Cholesterol: 85mg
• Carbohydrates: 17g
• Sugar: 7g
• Protein: 3g
• Fiber: 0g
• Sodium: 90mg

---

Frequently Asked Questions

How far in advance can I make these?

You can make the pastry shells a day ahead and fill them the day of serving for best texture.

Can I use store-bought eggnog?

Yes, store-bought works well. Just make sure it’s thick and flavorful.

Can I skip the whipped cream in the filling?

Absolutely. The filling will be denser but still delicious.

How do I keep the puffs from getting soggy?

Store them unfilled until close to serving time, and fill right before serving.

Can I add alcohol to the filling?

Yes! A splash of spiced rum or bourbon adds great depth to the eggnog flavor.

---

Conclusion

Eggnog Cream Puffs are the perfect blend of classic pastry and holiday cheer. They’re elegant enough for entertaining, yet simple enough to make on a cozy weekend afternoon. With their crisp shells and rich, spiced filling, they’re bound to become a favorite seasonal tradition in your home. Try them once, and you’ll see why they’re such a hit!

---

Print

Save this recipe on: