Description
Delight in these bite-sized eggnog cream puffs featuring light, airy pâte à choux shells filled with a luscious whipped eggnog pastry cream. Perfectly spiced with nutmeg and vanilla, this festive dessert adds a sophisticated holiday touch to any celebration.
Ingredients
CREAM PUFF SHELLS (Pâte à Choux)
- 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 and Prepare Baking Sheets: Preheat the oven to 425℉ (218℃). Line two sheet pans with parchment paper or silicone baking mats and set aside for the cream puff shells.
- Make Pâte à Choux Dough: In a medium saucepan, combine water, butter, sugar, and salt. Bring to a rolling boil over medium heat. Remove from heat, add all the flour at once, and stir vigorously. Return to heat and stir continuously until the dough forms a ball with no dry flour and reduces steam.
- Cool Dough and Add Eggs: Transfer the dough to a stand mixer bowl fitted with a paddle attachment. Mix on medium speed until slightly cooled and touchable without burning (warm but not hot). Add eggs gradually, one at a time, ensuring each is fully incorporated before adding the next, until the mixture is smooth, shiny, and stringy.
- Pipe Cream Puff Shells: Place the dough in a piping bag with a round tip (Wilton 2A recommended). Pipe 1.5-inch rounds on prepared sheet trays. Use a water-dipped finger to smooth and round the peaks gently.
- Bake Cream Puffs: Bake at 425℉ for 10-12 minutes until puffed and gaining height. Reduce oven temperature to 350℉ (177℃) and continue baking for 18-20 minutes or until the shells are a deep golden brown and feel light when lifted. Avoid opening the oven door to maintain heat.
- Prepare Eggnog Pastry Cream: In a medium saucepan over medium-low heat, bring eggnog and milk just to a boil, then remove from heat. In a bowl, whisk together sugar and cornstarch, add egg yolks, and combine well. Slowly temper the hot eggnog mixture into the eggs by adding it gradually while whisking to prevent curdling.
- Cook Pastry Cream: Return the tempered mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens and boils. Remove from heat and whisk in butter, vanilla extract, ground nutmeg, and salt until smooth. Cover with plastic wrap pressed onto the surface and chill quickly in the refrigerator or an ice water bath until fully cooled.
- Whip Cream and Fold into Pastry Cream: In a stand mixer fitted with a whisk attachment, whip heavy cream and powdered sugar to stiff peaks. Gently fold the chilled pastry cream into the whipped cream until fully combined and smooth.
- Fill Cream Puffs: Transfer the eggnog cream into a piping bag fitted with a small star tip (Wilton 18 suggested). Poke a hole in the side of each cooled cream puff and pipe the filling inside until puffed and soft. Dust the tops with powdered sugar and serve immediately for best texture.
Notes
- Ensure the cream puffs are baked through completely; underbaked shells will collapse when filled.
- Tempering eggs properly prevents curdling in the pastry cream.
- Press plastic wrap directly onto the surface of the pastry cream to avoid skin formation.
- Serve cream puffs immediately after filling for optimal crispness; leftovers can be refrigerated but may soften.
- Use room temperature eggs for easier incorporation in the dough.
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
