Eggnog Cream Puffs Recipe

If you’re on the hunt for a festive, crowd-pleasing dessert that feels both classic and a little bit special, you’ve got to try this Eggnog Cream Puffs Recipe. I absolutely love how the warm spices of eggnog blend into the airy, golden choux pastry, creating the perfect balance of light, creamy, and cozy flavors. Whether you’re whipping these up for a holiday party or a cozy night in, this recipe will totally impress and satisfy with every bite.

this …

Ingredients You’ll Need

These ingredients come together for a reason—each plays a vital role in creating the light puff and flavorful filling you want. Whenever possible, I recommend using fresh, high-quality dairy and real vanilla for the best results.

• Water: This is the base for your pâte à choux, helping steam the dough into its signature puffed shape.
• Unsalted Butter: Using unsalted butter lets you control the saltiness carefully; plus, butter adds that rich, tender crumb.
• Granulated Sugar: Adds just a touch of sweetness in both the shell and pastry cream – don’t skip!
• Salt: Enhances all the flavors — just a pinch goes a long way here.
• All-Purpose Flour: Provides structure in your cream puff dough without weighing it down.
• Eggs: The magic ingredient that makes pâte à choux rise and become airy.
• Full Fat Eggnog & Whole Milk: These infuse the pastry cream with that unmistakable eggnog flavor and creamy texture.
• Cornstarch: Helps thicken the pastry cream to the perfect consistency.
• Egg Yolks: For richness and a luxurious pastry cream base.
• Unsalted Butter (for pastry cream): Adds silkiness and smooths out the filling.
• Vanilla Extract: Compliments the eggnog with a warm, sweet aroma.
• Ground Nutmeg: Brings that classic eggnog spice note.
• Heavy Cream: Whipped to soft peaks, it lightens the pastry cream filling and adds extra decadence.
• Powdered Sugar: Sweetens the whipped cream delicately and for dusting on top.

Variations

One of the things I love best about this Eggnog Cream Puffs Recipe is how easy it is to tweak the flavors or textures to fit your mood or dietary needs without losing that signature festive feel.

• Spiced Up: I sometimes add a pinch of cinnamon or cloves to the pastry cream for an even more aromatic holiday bouquet.
• Dairy-Free Option: I’ve swapped in coconut cream and almond milk to make the filling dairy-free, and it worked surprisingly well with a hint of rum extract.
• Lighter Version: For a lighter take, reduce the sugar a bit and fold extra whipped cream into the pastry cream for a fluffier filling.
• Chocolate Dip: My friends love when I dip the baked cream puffs in melted dark chocolate right after baking—such a delicious twist!

How to Make Eggnog Cream Puffs Recipe

Step 1: Perfect Your Pâte à Choux Dough

Start by bringing water, butter, sugar, and salt to a full rolling boil in a saucepan—this is critical for the dough to puff up just right. Once boiling, pull it off the heat and stir in all the flour at once. Put the pan back on medium heat and stir constantly until the dough forms a ball that pulls away cleanly from the pan—this helps cook out extra moisture so your puffs don’t collapse later. When you transfer it to your mixer, make sure it’s cooled just enough to touch without burning your fingers. Don’t rush this cooling step—it’ll make a big difference in how your eggs incorporate.

Step 2: Beat in Eggs Slowly for Shine and Structure

Adding eggs one at a time might feel tedious, but it’s worth the patience. You’ll notice the dough changes from clumpy to cohesive and glossy as you go, which means it’s coming together perfectly. Stop adding eggs once the mixture holds a shiny, stretchy texture. If you add too many eggs, it’ll get runny; too few and the puff won’t expand as well. This step took me a few tries, but each time I got clearer on the visual cues on when to stop.

Step 3: Pipe and Bake with Confidence

I like using a piping bag fitted with a round tip because it gives those classic cream puff shapes. Hold the bag steady, squeeze out the dough into 1.5-inch rounds, and lift straight up—no swirling like frosting! Dunking your finger in water and smoothing out any peaks helps your puffs bake evenly and look polished. Baking starts super hot to create steam and puff them up, then lowers to a moderate temperature to dry them out and deepen color. Don’t open the oven door early or often; this is where many cream puff mishaps happen. I learned that the hard way with a batch that fell flat mid-bake!

Step 4: Whip Up That Decadent Eggnog Pastry Cream

Stirring the eggnog and milk to a boil is where that rich holiday flavor starts. Tempering the eggs slowly is crucial to prevent scrambling, so pour the hot liquid gradually into the sugar, cornstarch, and egg yolk mix while whisking constantly. Once back on the stove, stir until the custard thickens to coat the back of a spoon—this creamy filling is the heart of your cream puff experience. Cooling it quickly with plastic wrap pressed to the surface stops a skin from forming and ensures smoothness. Adding nutmeg and vanilla here really brings the eggnog notes forward.

Step 5: Lighten Filling with Whipped Cream and Assemble

Whipping your heavy cream to stiff peaks gives this filling a luxurious texture that balances the denser pastry cream. Gently folding it in keeps everything airy without deflating the cream. When it’s time to fill, poke a small hole on the side of each puff and pipe in the rich filling until you feel the puff expand—this is so satisfying to watch! A quick dusting of powdered sugar finishes it off beautifully.

How to Serve Eggnog Cream Puffs Recipe

Garnishes

I love a simple dusting of powdered sugar to let these beauties shine visually and add a gentle sweetness. Sometimes, a light sprinkle of fresh grated nutmeg on top amps up that festive vibe. For extra flair, a drizzle of caramel or a few toasted pecans on the plate adds texture and depth.

Side Dishes

Since eggnog cream puffs are such a decadent treat on their own, I like to pair them with sparkling cider or spiced tea to balance the sweetness. A simple citrus salad with orange segments and mint is also a refreshing contrast when serving to a crowd.

Creative Ways to Present

For holiday parties, I arrange the cream puffs in a pyramid tower on a cake stand with twinkling fairy lights around it—it instantly becomes the centerpiece. I’ve also made mini cream puffs for bite-sized desserts, which the kids loved because they’re the perfect finger food.

Make Ahead and Storage

Storing Leftovers

Filled cream puffs are best eaten fresh, but if you must store leftovers, keep the filled puffs in an airtight container in the fridge for up to 24 hours. Just know the shells will soften as they absorb moisture from the filling, so you lose that crisp texture.

Freezing

I usually freeze just the baked but unfilled shells. Once completely cooled, wrap them tightly and freeze for up to a month. When ready, thaw and fill with pastry cream and whipped cream—this way, your cream puffs have that fresh, crisp shell.

Reheating

If your cream puffs have softened, reheating them in a 300°F oven for 5-7 minutes (unfilled) helps restore crispness. Avoid reheating filled puffs as the filling might curdle or melt. The best bet is always to fill them right before serving.

FAQs

Final Thoughts

I can’t tell you how many times I’ve made this Eggnog Cream Puffs Recipe during the holidays—and every time it feels like a little festive magic. What’s special to me is how it combines a traditional French technique with beloved seasonal flavors, making it a dessert that feels both timeless and joyful. I genuinely hope you give these a try and find as much joy in making and sharing them as I do. Trust me, your friends and family will be asking for the recipe!

Print