Eggnog Cream Puffs

Bite-sized cream puffs are filled with a whipped eggnog pastry cream for a holiday flavored dessert.

Author Amber Brady

Prep Time 1

Cook Time 45

Total Time 1 45

Yields cream puffs

Ingredients

Pate a Choux (Cream Puff Shell)

1 cup (237 ml) water
6 Tbsp (85 g) unsalted butter, cut into pieces
1 Tbsp granulated sugar
¼ tsp salt
5.75 oz (163 g) all-purpose flour, about 1 ⅓ cups
1 cup (237 ml) eggs, (approx. 4 large eggs + 1 egg white = 8 ounces)

Eggnog Pastry Cream

¾ cup (177 ml) full fat eggnog
¾ cup (177 ml) whole milk
6 Tbsp (75 g) granulated sugar
3 Tbsp cornstarch
3 egg yolks
1 ½ Tbsp (21 g) unsalted butter
1 ½ tsp vanilla extract
¼ tsp ground nutmeg
⅛ tsp salt

Whipped Cream

1 ¼ cups (296 ml) heavy cream
⅓ cup (40 g) powdered sugar

Instructions

Preheat oven to 425℉. Line two sheet trays with parchment paper or a silicone baking mat. Set aside.
PATE A CHOUX (CREAM PUFF SHELLS): Heat water, butter, sugar, and salt in a medium-sized saucepan until a rolling boil. Remove from heat, add flour and stir.
Return to heat and keep stirring until it balls up, no dry spots remain, and is less steamy.
Put mixture in a stand mixer. With a paddle attachment mix on medium speed until it has cooled down slightly; can touch it without it being too hot.
Add eggs, one at a time, waiting until the egg has mixed in completely before adding another one. (The mixture will go from clumpy to cohesive every time you add an egg. Once all eggs are incorporated the mixture will be shiny and stringy.)
Place the choux pastry mixture into a piping bag with a round tip (I used a Wilton 2A). Pipe 1.5-inch cream puffs (profiteroles) on a pan lined with parchment paper or a silicone baking mat. (Squeeze and lift. Do NOT swirl the dough like frosting.) Dip your finger in water to smooth the peaks and to round the tops.
Bake at 425˚F for 10-12 minutes, until the cream puffs have some nice height.
Lower the oven to 350˚F and bake an additional 18-20 minutes or until a deep GOLDEN BROWN. (You want to make sure the cream puffs are done on the inside and won’t fall when you remove them from the oven. Quickly pull one out of the oven if you think it is done and see if it keeps its shape. You should be able to tell when you pick it up if it feels light and airy or dense and heavy. If it is still heavy, leave them in the oven. It’s basically impossible to fix these if you pull them from the oven too early. And keep the oven door shut as much as possible to not lose any heat. Check through the glass with the oven light on.)
EGGNOG PASTRY CREAM: In a medium-sized saucepan over medium-low heat, bring the eggnog and milk just to a boil. Remove from heat.
Whisk together the sugar and cornstarch together in a medium-sized bowl. Add the eggs and whisk to combine.
Use a ladle to slowly pour the hot eggnog mixture into the eggs while whisking constantly. (This is called “tempering.”)
Once the eggnog mixture has been incorporated into the eggs, pour it back into the pan and cook over medium-low heat until the mixture boils and thickens, stirring constantly.
Once thickened, remove from heat and add the butter, vanilla, nutmeg, and salt. Whisk until combined.
Place eggnog pastry cream into a shallow dish and cover with plastic wrap pressed onto the top (to prevent a crust from forming). Chill quickly by refrigerating immediately or placing the dish inside of another dish with ice water. Cool completely.
WHIPPED CREAM: Whip the heavy cream and powdered sugar to stiff peaks using a stand mixer and the whisk attachment.
Add the chilled eggnog pastry cream and fold together until combined.
ASSEMBLY: Place the eggnog cream into a piping bag with a small star tip (I used a Wilton 18).
Poke a hole into the side of each cream puff with the tip and squeeze until you feel the cream puff expand. Dust the tops with powdered sugar and serve immediately.

Notes

Serve: These eggnog cream puffs are best eaten immediately, as filled cream puffs will absorb moisture from the filling and soften and stale as time goes on.

Store: Refrigerate filled cream puffs in an airtight container up to 2-3 days.
Make Ahead: You can pre-make the pâte à choux and the filling separately, waiting until just before serving to combine them. Pastry cream can be stored in the refrigerator for up to 3 days. Pâte à choux can be stored in an airtight container at room temperature for 1 day, or in the freezer for up to 1 month. Re-crisp the pastry in a 350 degree Fahrenheit oven for about 5 minutes then let cool before filling.
Freeze: You may freeze the filled cream puffs for up to 3 months if you don’t mind the softer texture. Freeze in a single layer, then transfer to a freezer-safe airtight container or zip-top bag. To thaw, remove desired number of cream puffs from freezer and place on a platter. Thaw at room temperature for 30 minutes or in the refrigerator for 1 hour before serving.

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