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These dainty eggnog cream puffs stir up wonderful holiday memories. Each bite of the airy shells stuffed with creamy eggnog filling tastes just like the spirit of Christmas. I began whipping these up to finish off extra eggnog, and now my family asks for them throughout the entire holiday season. They come across as fancy desserts but between us, they're way simpler to make than they look.
Delightful Celebration Bites
These cream puffs have come to my rescue at countless holiday events. The special eggnog filling gives them that wow factor, and you can fix them up beforehand which makes hosting so much easier. I always keep some in my freezer ready for whenever friends pop in during the holidays.
What You Need
- Salt: Just a dash enhances all the flavors
- Nutmeg: Try grating it fresh if possible
- Vanilla: Go for the real stuff
- Heavy Cream: This creates that cloud-like texture
- Sugar: Added for just the right sweetness
- Eggnog: Pick whatever brand you enjoy
- Flour: Standard all purpose does the trick
- Eggs: Key for both the puffy shells and smooth filling
- Water: Creates steam for those puffy shells
- Butter: Gives the pastry that lovely richness
Let's Make Some Magic
- Put It All Together
- Make a tiny hole in each puff and fill them with your yummy eggnog cream. Sprinkle with powdered sugar to create those cute snowy holiday treats
- Make That Creamy Filling
- Warm up eggnog and milk until small bubbles show up. Combine sugar and cornstarch with eggs then gradually pour in the warm eggnog mix. Cook it until it thickens then mix in butter vanilla nutmeg and salt. Let it cool completely before mixing in the whipped cream
- Time to Bake
- I squeeze out small circles about 1.5 inches across on my lined baking sheets. Pat down any pointy tips with wet fingers then bake at 425°F for around 10 minutes. Turn down to 350°F for another 20 minutes until they turn golden and crispy
- Start With the Shells
- First mix water butter sugar and salt in a pan until bubbling. Dump in all the flour at once and stir hard until it clumps into a ball. Cool it down a bit then beat in the eggs one by one your dough should end up shiny and smooth
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My Best Tips
Don't open the oven while they're cooking as these puffs need steady heat to puff up right. I always stick my meat thermometer in the filling when cooking it. You don't want scrambled eggs messing up your cream puffs. If you make the shells ahead of time, warm them quickly in the oven before adding filling. They'll stay nice and crunchy that way.
Keeping Them Fresh
These tasty treats will stay good in the fridge for about 3 days if you store them in something airtight. I often freeze the empty shells for up to a month. You can even freeze the filled ones for 3 months. Just let them sit out for half an hour to thaw, or put them in the fridge if you've got more time to wait.
Frequently Asked Questions
- → How brown should cream puffs be?
They should be deeply golden. This means they're fully cooked and won't flatten as they cool. Lighter ones might sink after baking.
- → Is prep ahead of time okay?
You can prepare the shells and the cream 2-3 days early. Wait to fill them until right before serving to keep the texture just right.
- → What does tempering eggs do?
It keeps the eggs smooth and prevents lumps. Warming them gently with hot liquid lets everything blend without cooking too fast.
- → Can unfilled puffs be frozen?
Yes! Just freeze the empty puffs for up to a month. If they're filled before freezing, they might get a little soft when thawed.
- → Why mix whipped cream with the filling?
It lightens up the texture while still keeping that eggnog richness. It's the perfect combo of fluffy and flavorful!