If you’re looking to wow your guests this holiday season with a show-stopping dessert, let me introduce you to this utterly delightful Eggnog Cream Puffs with Eggnog Pastry Cream and Whipped Cream Recipe. These bite-sized cream puffs are a festive symphony of light, airy pastry shells generously filled with a luscious eggnog pastry cream blended seamlessly with rich, fluffy whipped cream. Every bite bursts with that classic holiday flavor, highlighted by warm notes of nutmeg and vanilla, enveloped in a delicate, golden puff. Trust me, once you try this recipe, it will become your go-to holiday treat that everyone will be begging for year after year.

Ingredients You’ll Need

The image shows a metal baking tray lined with a red-bordered silicone mat holding 15 small dollops of light yellow batter, each shaped like a small mound with a pointed top. The dollops are arranged in a grid pattern, three rows by five columns, with smooth texture and slight round ridges. In the foreground, there is a blurry pastry bag filled with the same yellow batter, resting on a white marbled surface, and a small empty white bowl next to it. The photo taken with an iphone --ar 4:5 --v 7

This Eggnog Cream Puffs with Eggnog Pastry Cream and Whipped Cream Recipe requires surprisingly simple ingredients, each playing a crucial role in achieving the perfect balance of flavor, texture, and visual appeal. From the sturdy yet tender pate a choux shells to the velvety, spice-kissed pastry cream and the airy whipped cream, every component harmonizes beautifully.

Water: The base of the choux dough, providing necessary moisture for rising.
Unsalted butter: Adds richness and tenderizes the pastry shells.
Granulated sugar: Sweetens the dough and pastry cream just enough.
Salt: Enhances all the flavors without overpowering.
All-purpose flour: The backbone of the cream puff shells, giving structure.
Eggs: Provide moisture, richness, and critically, the lift to puff the shells.
Full-fat eggnog: Infuses the holiday spirit directly into the creamy filling.
Whole milk: Lightens the pastry cream while keeping it decadent.
Cornstarch: Ensures the eggnog pastry cream thickens perfectly.
Egg yolks: Add silkiness and richness to the pastry cream.
Vanilla extract: Deepens sweetness and flavor complexity.
Ground nutmeg: A pinch of holiday warmth, signature to eggnog flavor.
Heavy cream: Whipped to soft peaks for that cloud-like frosting swirl.
Powdered sugar: Sweetens the whipped cream without graininess.

How to Make Eggnog Cream Puffs with Eggnog Pastry Cream and Whipped Cream Recipe

Step 1: Prepare the Pate a Choux (Cream Puff Shells)

Get your oven preheated to 425°F and line your baking sheets with parchment or silicone mats so nothing sticks. To make those iconic hollow puffs, start by boiling water, butter, sugar, and salt until you get that rolling boil, then stir in the flour off the heat until you form a smooth dough ball. Back on low heat, stir constantly until the dough feels less sticky and a bit shiny. Pop it into your stand mixer and gradually beat in the eggs one by one, watching as the batter transforms from thick clumps into a glossy, stretchy dough ready to pipe.

Step 2: Pipe and Bake the Cream Puffs

Fill your piping bag fitted with a round tip and pipe neat 1.5-inch rounds on your prepared trays. Smooth the peaks with water-dipped fingers to avoid cracking. Bake initial high heat at 425°F fosters that gorgeous rise for about 10-12 minutes, then lower the temperature to 350°F and bake until golden and hollow inside, about 18-20 minutes more. Resist the temptation to peek too much so you don’t lose precious heat—a perfectly puffed shell is the foundation for magic.

Step 3: Make the Eggnog Pastry Cream

While those shells are baking, gently warm your eggnog and whole milk until just boiling. In a separate bowl whisk sugar and cornstarch with egg yolks until smooth, then temper by slowly adding the hot eggnog mixture to the eggs to prevent scrambling. Return it all to the saucepan and cook on medium-low, whisking continuously to thicken into a luscious custard. Finish by stirring in butter, vanilla, nutmeg, and a pinch of salt for that irresistible holiday flavor. Chill this cream in a shallow dish covered tightly with plastic wrap pressed to the surface to keep it silky smooth.

Step 4: Whip the Cream and Combine

Whip your heavy cream with powdered sugar until stiff peaks form—fluffy, sweet, and perfect. Gently fold the chilled eggnog pastry cream into the whipped cream, blending the two into an airy, creamy dream filling that is not too heavy but packed with festive flavor.

Step 5: Assemble the Eggnog Cream Puffs

Fill a piping bag with your creamy filling and gently poke a hole in each cooled puff’s side. Slowly pipe the filling inside, feeling it expand as it turns those empty shells into little pockets of holiday joy. A dusting of powdered sugar tops them off for a snowy finish and they are ready to dazzle your guests with every bite.

How to Serve Eggnog Cream Puffs with Eggnog Pastry Cream and Whipped Cream Recipe

The image shows a silver baking tray with a red silicone mat on it, placed on a white marbled surface. On the mat, there are 18 round cream puffs arranged in three rows of six. The cream puffs have a light golden brown color with a slightly cracked texture on top. Each puff looks light and airy with a small rise and smooth sides. The overall look is simple and neat with uniform spacing between each puff. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple decorations can take these Eggnog Cream Puffs with Eggnog Pastry Cream and Whipped Cream Recipe to the next level. Dusting with powdered sugar gives a classic winter look, but sprinkling grated nutmeg or cinnamon atop each puff adds a lovely aroma and visual warmth. Tiny edible gold flakes or shimmering sugar crystals can also lend a festive sparkle perfect for holiday celebrations.

Side Dishes

Pair your cream puffs with light accompaniments to balance their richness. Fresh berries or a tart cranberry compote provide a bright contrast to the creamy filling. A warm mug of spiced tea, coffee, or even a glass of chilled eggnog complements the dessert beautifully while enhancing the eggnog theme throughout the experience.

Creative Ways to Present

For holiday parties, consider arranging your cream puffs pyramid-style on a beautiful cake stand or create an edible centerpiece sprinkled with festive decor like holly leaves or cinnamon sticks. You could also fill mini clear bags with a few puffs and tie with a ribbon for charming edible gifts that friends and family will adore.

Make Ahead and Storage

Storing Leftovers

You can store any leftover Eggnog Cream Puffs with Eggnog Pastry Cream and Whipped Cream Recipe in an airtight container in the refrigerator. To keep the delicate pastry shells from becoming soggy, it’s best to fill them just before serving. If already filled, they should be enjoyed within 1-2 days for the best texture and flavor.

Freezing

While the cream puffs themselves freeze well uncooked, the filled puffs do not freeze gracefully because the pastry cream becomes watery when thawed. For make-ahead convenience, you can freeze the baked shells in a single layer on a baking sheet until firm, then transfer to a freezer bag. When ready to serve, thaw and fill as usual.

Reheating

If you have frozen shells, warm them in a 350°F oven for 5-7 minutes to restore their crispness before filling. Avoid reheating filled puffs as the cream mixture is best enjoyed cold and fresh. This small step ensures your cream puffs maintain their irresistible texture and flavor.

FAQs

Can I make the eggnog pastry cream ahead of time?

Absolutely! The eggnog pastry cream can be made 1-2 days in advance and kept tightly covered in the fridge. Just be sure to fold it with whipped cream right before filling your puff shells for the freshest texture.

What if I don’t have eggnog on hand?

While eggnog is essential for the signature flavor of this recipe, you can substitute an equal amount of milk mixed with a pinch of nutmeg and a teaspoon of vanilla extract to mimic the taste in a pinch.

How do I prevent the cream puffs from collapsing?

Baking your cream puffs low and slow after an initial high heat helps set their structure fully. Also avoid opening the oven door during baking, as temperature drops can cause collapse. Proper piping without thin tails helps keep them uniform and sturdy.

Can I use a different filling?

Definitely! But this Eggnog Cream Puffs with Eggnog Pastry Cream and Whipped Cream Recipe truly shines with the festive pastry cream. For variations, try chocolate or coffee-flavored pastry creams to switch things up.

How do I pipe the filling without tearing the shells?

Use a small piping tip and gently insert it into the side of each puff, applying steady pressure to fill evenly. If you feel resistance, reposition gently instead of forcing to avoid damaging the delicate shells.

Final Thoughts

There’s nothing quite like the joy of biting into one of these perfectly puffed, decadently filled Eggnog Cream Puffs with Eggnog Pastry Cream and Whipped Cream Recipe during the holidays. They bring a nostalgic yet elevated touch to any celebration and are sure to become a treasured tradition in your household. I can’t wait for you to try making them and experiencing firsthand the magic of this festive dessert!