Description
These holiday-inspired cream puffs feature crisp, golden choux shells stuffed with a fluffy eggnog-infused whipped cream. Light yet indulgent, they deliver cozy nutmeg flavor in every bite and make a stunning addition to Christmas dessert spreads, party platters, or holiday entertaining.
Ingredients
Scale
Choux Pastry Shells
- 1 cup water
- ½ cup unsalted butter, cut into pieces
- ⅛ teaspoon salt
- 1 cup all-purpose flour
- ¾ teaspoon ground nutmeg
- 4 large eggs, at room temperature
Eggnog Whipped Filling
- 1½ cups cold heavy whipping cream
- 1½ cups powdered sugar
- ¼ cup eggnog
- 1 teaspoon vanilla extract
- ⅛ teaspoon ground nutmeg
For Finishing
- Powdered sugar, for dusting
Instructions
- Heat the oven to 400°F (200°C). Prepare baking sheets with parchment paper or a light coating of grease.
- In a medium saucepan, combine the water, butter, and salt. Bring to a rapid boil over medium-high heat.
- Reduce heat slightly and add the flour and nutmeg all at once. Stir quickly until the mixture forms a smooth ball and pulls away from the pan.
- Remove the pan from heat and let the dough cool for about 5 minutes so the eggs don’t scramble when added.
- Beat in the eggs one at a time, fully incorporating each before adding the next. Continue mixing until the dough looks shiny, smooth, and thick.
- Scoop or pipe rounded mounds of dough onto the prepared baking sheets, leaving space between each puff for expansion.
- Bake for 30–35 minutes, or until the shells are deeply golden, firm to the touch, and fully puffed.
- Remove from the oven and poke a small hole in each puff to release steam. Transfer to a wire rack and cool completely.
- While the shells cool, prepare the filling. Whip the cold heavy cream until it starts to thicken, then add powdered sugar, eggnog, vanilla, and nutmeg. Beat until soft, fluffy peaks form.
- Slice the tops off each cooled puff or gently split them open. Pipe or spoon the eggnog cream inside, then replace the tops.
- Finish with a light dusting of powdered sugar and serve right away.
Notes
- Cool shells completely before filling to prevent melting the whipped cream.
- Filled cream puffs taste best when served shortly after assembling.
- Unfilled pastry shells can sit at room temperature for up to 2 days or be frozen for 2 months.
- Eggnog whipped cream works with both homemade and store-bought eggnog.
- For easier piping, chill the whipped filling for 10 minutes before assembling.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Desserts