Eggnog Cream Puffs

Save this article on:

Eggnog Cream Puffs are one of those desserts that look like you’ve spent hours on them, yet come together with surprising ease. I made these for a holiday gathering last year, and they were the first thing to vanish from the dessert table. The golden choux pastry shells, piped into beautiful spirals, cradle a rich, creamy eggnog filling with the perfect balance of sweetness and spice. Dusted lightly with powdered sugar, they taste just as magical as they look.

What I love most about these cream puffs is how they marry the festive flavor of eggnog with the elegance of classic French pastry. They’re light yet indulgent, and every bite gives you that cozy holiday warmth. Whether you’re baking them for a special celebration or just treating yourself to something a little extra, these are guaranteed to impress without overwhelming your kitchen schedule.

---

Why You’ll Love This Eggnog Cream Puffs Recipe

These Eggnog Cream Puffs are a stunning addition to any dessert spread. Their beautiful rose-shaped swirls make them look like bakery masterpieces, yet they’re made with simple ingredients you likely already have. The filling is made with eggnog and whipped cream, which gives it a silky, luxurious texture that melts in your mouth.

The choux pastry is light and airy, the perfect contrast to the rich, spiced filling. Plus, they’re not overly sweet, which makes them perfect even for those who prefer a more subtle dessert. Whether served at brunch, afternoon tea, or holiday parties, they always steal the spotlight.

---

What Kind of Piping Tip Should I Use for the Swirl?

To achieve the gorgeous rose-like swirl, I recommend using a large open star piping tip, such as a Wilton 1M or Ateco 828. These tips allow you to create that beautiful spiral effect with crisp edges that bake up golden and defined. Piping the dough this way not only gives a show-stopping finish, but it also ensures even baking throughout.

If you don’t have one of those tips, don’t worry—you can still pipe mounds or use a spoon to dollop the dough onto the baking tray. They may not have the same decorative swirl, but they’ll still taste incredible.

---

Options for Substitutions

• Eggnog Substitute: If you don’t have eggnog, you can use a mix of whole milk and heavy cream (equal parts) with a dash of nutmeg and vanilla extract to mimic the flavor.
• Dairy-Free Version: Use dairy-free eggnog and coconut cream for the filling. The texture will still be rich and luscious.
• Gluten-Free Option: Substitute a 1:1 gluten-free flour blend for the all-purpose flour in the choux pastry.
• Boozy Twist: Add a splash of rum or bourbon to the eggnog cream for an adult-only treat.
• Filling Flavor Swap: Not an eggnog fan? Use vanilla custard or spiced whipped cream instead for a delicious variation.

---

Ingredients for This Eggnog Cream Puffs Recipe

• Water: Essential for creating steam in the oven, which puffs up the choux pastry.
• Unsalted Butter: Adds rich flavor and helps emulsify the dough.
• All-Purpose Flour: The base of the choux pastry, giving it structure.
• Salt: Balances the flavors in the dough.
• Eggs: Provide structure, color, and help create that signature puff.
• Eggnog: Used in the cream filling to deliver the festive, spiced flavor.
• Heavy Cream: Whips up to a luscious texture and lightens the eggnog.
• Powdered Sugar: Adds sweetness to the filling and a final dusting for decoration.
• Vanilla Extract: Enhances the flavor of the cream.
• Cornstarch (optional): Can be used to slightly thicken the cream if needed.

---

Step 1: Prepare the Choux Pastry

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a saucepan, combine water, butter, and salt. Bring it to a boil, then reduce the heat and add the flour all at once. Stir vigorously until the mixture pulls away from the sides of the pan and forms a smooth ball. This cooks the flour and is a critical step for the structure.

---

Step 2: Cool and Beat in Eggs

Let the dough cool for about 5 minutes. Then add eggs one at a time, beating well after each addition. The dough should become smooth and glossy, with a pipeable consistency that holds its shape but isn’t stiff.

---

Step 3: Pipe the Dough

Transfer the dough to a piping bag fitted with a large open star tip. Pipe rosettes onto the baking sheet, leaving space between each puff. If you have any peaks, wet your finger with water and gently press them down for a smoother finish.

---

Step 4: Bake Until Golden

Bake for 20-25 minutes or until the puffs are golden brown and crisp. Do not open the oven during the first 15 minutes to prevent them from collapsing. Once baked, pierce the bottom of each puff with a skewer or knife to let steam escape. Let them cool completely.

---

Step 5: Make the Eggnog Cream Filling

In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Gradually add the eggnog and continue whipping until the mixture holds firm peaks. If the cream is too loose, a teaspoon of cornstarch can help stabilize it.

---

Step 6: Fill the Cream Puffs

Cut each puff in half or create a small hole in the bottom. Use a piping bag to fill each shell with the eggnog cream. Be generous—each bite should be creamy and rich!

---

Step 7: Final Touch

Dust the tops with powdered sugar just before serving. This adds a touch of sweetness and makes them look extra festive and elegant.

---

How Long to Prepare the Eggnog Cream Puffs

Preparation Time: Making Eggnog Cream Puffs takes about 20 minutes of active preparation. This includes making the choux dough, piping, and whipping the cream filling. If you’re well-organized, you can prepare everything in parallel to save time.

Baking and Cooling Time: The puffs take 20–25 minutes to bake. After baking, they should cool for at least 15–20 minutes before filling to avoid melting the cream. Plan for a total of about 50–60 minutes from start to finish.

---

Tips for Perfect Eggnog Cream Puffs

• Always cook the flour thoroughly in the saucepan—this is key for proper puffing.
• Let the dough cool slightly before adding eggs, or they might scramble.
• Use room temperature eggs for better integration into the dough.
• Pipe consistent shapes for even baking.
• Whip the cream until it forms firm peaks, but don’t overwhip—it can turn grainy.
• If your cream filling is too runny, chill it for 10 minutes or add a bit of cornstarch.

---

Watch Out for These Mistakes While Cooking

• Opening the oven early: This can deflate your puffs before they’re set.
• Undercooked centers: Always bake until deeply golden to avoid soggy middles.
• Too much egg: Overmixing or adding too many eggs can make the dough too loose to hold shape.
• Overfilling with cream: It’s tempting, but too much filling can make the puffs collapse or become soggy.
• Skipping the steam vent: Not poking a hole post-baking traps moisture and makes puffs soggy inside.

---

What to Serve With Eggnog Cream Puffs?

1. Hot Mulled Cider

A warm, spiced drink that complements the festive flavors of eggnog.

2. Peppermint Mocha

The cool mint contrasts beautifully with the creamy filling.

3. Sparkling Wine or Champagne

A crisp glass of bubbly elevates this dessert for holiday parties.

4. Fresh Berries

Serve a side of tart berries like raspberries or cranberries to cut through the richness.

5. Chocolate Ganache Drizzle

A light pour of dark chocolate sauce turns this into a chocolate-egg nog hybrid treat.

---

Storage Instructions

Refrigeration: Store filled cream puffs in an airtight container in the refrigerator for up to 3 days. They are best eaten within 24 hours when the shells are still crisp. After that, they tend to soften from the filling’s moisture.

Freezing: You can freeze unfilled choux pastry shells for up to 2 months. Reheat in a 300°F (150°C) oven for 5–8 minutes before filling. Do not freeze filled cream puffs, as the whipped cream can separate when thawed.

Make Ahead: You can prepare the choux pastry and bake the shells a day ahead. Store them in an airtight container and fill them just before serving.

---

Estimated Nutrition (per puff, approx.)

• Calories: 190 kcal
• Fat: 14g
• Saturated Fat: 9g
• Carbohydrates: 13g
• Sugar: 5g
• Protein: 3g
• Fiber: 0g
• Sodium: 60mg
• Cholesterol: 80mg

---

Frequently Asked Questions

Can I make the cream filling without eggnog?

Yes, you can use vanilla custard, sweetened whipped cream, or even white chocolate mousse if eggnog isn’t available or desired.

How do I keep my puffs from going soggy?

Make a small hole in each puff after baking to release steam, and avoid overfilling them. Store them unfilled until just before serving for best texture.

Can I double the recipe?

Absolutely. Just make sure not to overcrowd the baking tray, as the puffs need space to expand.

Why did my choux pastry collapse?

This could be due to underbaking or opening the oven too early. Make sure they’re golden and firm before removing them.

What kind of eggnog should I use?

Use a thick, creamy eggnog (store-bought or homemade). Avoid thin, watery varieties, as they may affect the consistency of the cream.

---

Conclusion

Eggnog Cream Puffs are the kind of dessert that bridges elegance and comfort. They’re festive enough for a holiday celebration but easy enough to make on a cozy weekend. With a crisp, golden pastry and silky eggnog cream inside, each bite is pure joy. Whether you’re new to choux pastry or a seasoned baker, this recipe is one you’ll want to make again and again—especially when the holidays roll around.

---

Print