Eggnog Cream Puffs Recipe

I made these light, airy Eggnog Cream Puffs for a holiday gathering last weekend, and my guests wiped the platter completely clean within minutes. The delicate, golden choux pastry shells pair so beautifully with the rich, spiced eggnog cream filling. I was honestly surprised by how effortless they were to whip up from scratch in my own kitchen.

Every single bite delivers that cozy, festive flavor profile that immediately puts everyone in a cheery mood. Trust me, once you pull these golden beauties out of the oven, you will want to make them every season!

Ingredients

Having the right measurements and quality ingredients ready makes assembling these delicate pastries an absolute breeze.

• 1 cup (237 ml) water – creates the steam needed to puff up the choux pastry into hollow shells.
• 6 Tbsp (85 g) unsalted butter – cut into pieces so it melts evenly without evaporating too much liquid.
• 1 Tbsp granulated sugar – adds a subtle touch of sweetness to the pastry crust.
• 1/4 tsp salt – balances the flavor profile and enhances the rich butter notes.
• 5.75 oz (163 g) all-purpose flour (about 1 1/3 cups) – provides structural integrity for the puff shells.
• 1 cup (237 ml) eggs (approx. 4 large eggs + 1 egg white) – gives the dough its glossiness, rise, and rich texture.
• 3/4 cup (177 ml) full fat eggnog – brings the quintessential holiday custard flavor to the filling.
• 3/4 cup (177 ml) whole milk – thins out the pastry cream for the ideal silky consistency.
• 6 Tbsp (75 g) granulated sugar – sweetens the eggnog pastry cream base perfectly.
• 3 Tbsp cornstarch – acts as the primary thickening agent for a stable cream.
• 3 egg yolks – creates a rich, velvety texture in the custard.
• 1 1/2 Tbsp (21 g) unsalted butter – stirred into the hot custard for a silky, glossy finish.
• 1 1/2 tsp vanilla extract – enhances the warmth and depth of the cream filling.
• 1/4 tsp ground nutmeg – delivers that iconic warm, festive spice to the eggnog flavor.
• 1/8 tsp salt – balances the sugar in the custard base.
• 1 1/4 cups (296 ml) heavy cream – whipped to stiff peaks to give the filling a light, fluffy body.
• 1/3 cup (40 g) powdered sugar – dissolves smoothly into the heavy cream without leaving grit.

Note: makes approximately 24 to 30 individual cream puffs depending on piped size.

Variations

Try these simple ingredient swaps to tailor this classic holiday dessert to your dietary preferences or taste buds.

• Dairy-Free Alternative: Substitute the butter with a plant-based alternative, use full-fat coconut milk and dairy-free eggnog, and whip chilled coconut cream instead of heavy dairy cream.
• Low-Sugar Modification: Swap the granulated and powdered sugars for equivalent zero-calorie monk fruit or erythritol sweeteners, and select a sugar-free eggnog brand.
• Spiced Bourbon Twist: Fold 1 tablespoon of spiced rum or bourbon into the finished eggnog pastry cream right before folding in the whipped cream for an adult twist.

Cooking Time

Plan your baking timeline easily with this quick breakdown of preparation, oven, and total working times.

• Prep Time: 35 minutes
• Cooking Time: 32 minutes
• Total Time: 1 hour 7 minutes (plus cooling and chilling time)

Equipment You Need

Having these essential kitchen tools on hand ensures your pastry dough comes out smooth and pipes effortlessly.

• Wilton Disposable Piping Bags – used to cleanly shape the choux dough mounds and neatly fill the baked pastry shells.
• Silicone Baking Mats – lines your sheet pans to prevent the delicate bottoms of the puffs from sticking or burning.
• Half Sheet Pans – sturdy metal trays that provide even heat distribution across all the pastry shells during baking.
• Silicone Spatula Set – ideal for stirring the hot choux dough on the stove and folding the whipped cream into the custard.
• KitchenAid 5-Qt. Stand Mixer – cools down the cooked dough rapidly and mixes the eggs in efficiently for a glossy finish.

How to Make Eggnog Cream Puffs?

Follow these straightforward steps to prepare the cooked dough, bake golden shells, and whip up the eggnog filling.

Preparing and Cooking the Choux Base

To begin making your pastry shells, bring the water, cut-up butter, granulated sugar, and salt to a rolling boil in a medium saucepan. Once boiling, remove the pan from the heat, pour in all the flour, and stir vigorously until completely integrated. Return the saucepan to medium heat and keep stirring until the dough forms a smooth ball, leaves a thin film on the pan bottom, and releases less steam.

Cooling the Dough and Adding Eggs

Transfer the hot dough directly into the bowl of a stand mixer fitted with a paddle attachment and mix on medium speed until cooled slightly to the touch. Add the eggs one at a time, allowing each addition to fully incorporate before adding the next. The batter will separate at first but will quickly transform into a shiny, smooth, and pipeable consistency.

Piping and Baking the Shells

Preheat your oven to 425°F and line two half sheet pans with silicone baking mats. Fill a piping bag fitted with a round tip (like Wilton 2A) and pipe 1.5-inch mounds by squeezing and lifting, then dip a wet finger in water to gently press down any pointed tips. Bake at 425°F for 10 to 12 minutes to get height, then lower the heat to 350°F and bake for an additional 18 to 20 minutes until deep golden brown and hollow-feeling.

Crafting the Eggnog Pastry Cream

Heat the eggnog and whole milk in a saucepan until it just begins to boil, then remove it from the heat. In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until combined, then slowly ladle the hot eggnog liquid into the yolk mixture while whisking constantly to temper the eggs. Pour everything back into the saucepan over medium-low heat, stirring constantly until it boils and thickens, then remove from heat and whisk in the butter, vanilla, nutmeg, and salt before chilling completely under plastic wrap.

Whipping the Cream and Assembling

In your stand mixer fitted with a whisk attachment, whip the heavy cream and powdered sugar together until stiff peaks form. Gently fold the chilled eggnog pastry cream into the whipped cream until completely smooth and unified, then transfer the mixture into a piping bag with a small star tip (like Wilton 18). Poke a small hole into the side of each cooled cream puff shell, squeeze in the filling until plump, dust generously with powdered sugar, and serve immediately.

Additional Tips for Making this Recipe Better

Here are a few personal tricks I picked up while baking these to guarantee crisp shells and perfect cream every time.

• I always make sure not to open the oven door during the initial baking phase because sudden drafts will cause the rising shells to collapse flat.
• I love to pick up a baked shell and test its weight; if it feels light and airy it is done, but if it feels heavy, I leave it in for a few extra minutes.
• For me, fresh-grated nutmeg makes a world of difference in flavor compared to pre-ground spices that have been sitting in the pantry.
• I like to chill the bowl and whisk in the freezer for ten minutes before whipping the heavy cream so it reaches stiff peaks much faster.

How to Serve Eggnog Cream Puffs?

Elevate your dessert table with these quick plating ideas and festive garnishes that enhance both look and taste. Arrange the filled cream puffs neatly in a pyramid on a decorative cake stand or a rustic wooden platter. Just before serving, dust the tops with a light snow of powdered sugar using a fine-mesh strainer. Garnish the platter with fresh mint leaves, cinnamon sticks, or whole star anise to create a stunning, festive holiday presentation.

Nutritional Information

Check out the breakdown of key nutrients per individual serving to help stay on track with your dietary goals.

Nutritional facts per serving (based on a yield of 24 cream puffs):

• Calories: 125 kcal
• Protein: 2 g
• Carbohydrates: 11 g
• Fat: 8 g

Make Ahead and Storage

Keep your pastry shells crisp and your eggnog cream fresh with these simple short-term and freezing guidelines.

Room Temperature Storage

Unfilled baked pastry shells can be kept at room temperature in an airtight container for up to 2 days. Store them in a cool, dry place to ensure they retain their crisp exterior.

Refrigerator Guidelines

Assembled cream puffs containing the eggnog cream filling must be refrigerated in a sealed container and enjoyed within 2 days. The moisture from the cream will naturally soften the pastry shells over time.

Freezing Instructions

You can freeze fully baked, unfilled choux shells on a tray until solid, then store them in a freezer-safe bag for up to 2 months. Reheat the frozen shells in a 300°F oven for 5 minutes to restore their signature crisp texture before filling.

Why You’ll Love This Recipe?

Discover why this festive treat is a guaranteed crowd-pleaser for holiday parties, family gatherings, or weekend baking.

This festive dessert brings bakery-quality French pastry techniques right into your home kitchen with incredible ease. Here are a few reasons why this recipe is bound to become a staple:

• Authentic Holiday Flavor – The combination of rich eggnog, vanilla, and ground nutmeg captures the ultimate cozy, seasonal dessert profile in every bite.
• Crisp and Light Texture – Cooked choux dough bakes up into hollow, golden shells that hold a generous amount of silky filling without getting overly dense.
• Fantastic Make-Ahead Option – You can easily bake the pastry shells days ahead of time and whip up the filling right before your guests arrive.
• Simple Ingredient Profile – It relies on standard pantry staples and store-bought eggnog to create an elevated, high-end dessert without extra hassle.