If you love eggnog or have leftovers, turn it into a light whipped eggnog pastry cream to fill these Eggnog Cream Puffs. They’re bite-sized holiday desserts perfect for parties and New Year’s Eve finger food.
Why You’ll Love These Cream Puffs
- Finger Food: These cream puffs are easy to pick up and enjoy—ideal for social gatherings.
- Festive Flavor: Eggnog brings a seasonal twist to classic cream puffs for a memorable holiday treat.
- Freezer Friendly: Make them ahead and freeze. Thaw 30 minutes before serving. (Note: shells made ahead may be softer.)
Eggnog Cream Puffs
This recipe has a few technical steps, but the results are worth it: crisp, airy choux shells filled with a rich eggnog pastry cream lightened with whipped cream. The process includes making pâte à choux, tempering and thickening the eggnog pastry cream, chilling it, then folding in whipped cream for a silky filling.
Make the Choux Pastry
*Full ingredient amounts and printable instructions are in the recipe card below.
- Heat water, butter, sugar, and salt in a medium saucepan until it reaches a rolling boil.
- Remove from heat, add flour and stir to combine.
- Return to the heat and stir until the dough forms a smooth ball with no dry spots and becomes less steamy.
- Transfer to a mixer and mix on medium speed until slightly cooled so it’s warm but not hot to the touch.
- Add eggs one at a time, fully incorporating each before adding the next. The dough will go from clumpy to cohesive with each egg.
- When all eggs are added, the dough should be glossy and stretchy.
Pipe and Bake the Cream Puffs (Profiteroles)
- Fill a piping bag fitted with a round tip (about Wilton 2A) with the choux dough.
- Pipe 1.5-inch rounds onto parchment-lined or silicone baking mats. Squeeze and lift—do not swirl like frosting.
- Dip a wet finger to smooth peaks and round the tops.
- Bake at 425°F for 10–12 minutes to set and gain height.
- Reduce oven to 350°F and bake another 18–20 minutes until a deep golden brown. Keep the oven door closed to maintain heat.
Pro tip: If you suspect they’re done, quickly remove one to check: it should feel light and airy rather than dense. Underbaked puffs are difficult to fix.
Make the Eggnog Pastry Cream
While the shells cool, prepare the eggnog pastry cream.
- In a saucepan over medium-low heat bring eggnog and milk just to a boil, then remove from heat.
- Whisk sugar and cornstarch together in a bowl, then whisk in the eggs until smooth.
- Temper the eggs by slowly ladling hot eggnog mixture into the eggs while whisking constantly.
- Pour the tempered mixture back into the pan and cook over medium-low, stirring constantly, until it boils and thickens.
- Remove from heat and whisk in butter, vanilla, nutmeg, and a pinch of salt.
- Place pastry cream in a shallow dish, press plastic wrap directly on the surface to prevent a skin, and chill quickly until completely cold.
Add Whipped Cream
The chilled eggnog pastry cream will be quite thick. Fold in whipped cream to lighten and aerate the filling. Homemade whipped cream is recommended for the best texture.
- Whip heavy cream with powdered sugar to stiff peaks.
- Fold the chilled pastry cream into the whipped cream until evenly combined and smooth.
Filling the Eggnog Cream Puffs
When shells are cooled and filling is ready, fill the cream puffs. The same filling also works well for cream horns or eclairs.
- Fit a piping bag with a small star tip (e.g., Wilton 18) and fill with the whipped eggnog pastry cream.
- Make a small hole in the side of each puff and pipe in the filling until the shell feels gently expanded.
- Dust with powdered sugar and serve immediately for best texture.
Pro tip: Poke the hole where the shell has a natural crack or thin spot for easier filling. A small slit with a sharp knife works, too.
Serving, Storing, and Tips
- Serve: Best eaten soon after filling. The shells will soften over time as they absorb moisture.
- Store: Refrigerate filled puffs in an airtight container for 2–3 days.
- Make Ahead: Prepare pâte à choux and pastry cream separately and assemble just before serving. Pastry cream keeps up to 3 days refrigerated. Pâte à choux stores at room temperature for 1 day or frozen up to 1 month. Re-crisp frozen shells in a 350°F oven for about 5 minutes, then cool before filling.
- Freeze: Filled puffs can be frozen up to 3 months, though shells will be softer. Freeze in a single layer, transfer to a freezer-safe container or bag, and thaw at room temperature for 30 minutes or in the refrigerator for 1 hour before serving.
Eggnog Cream Puffs
Bite-sized cream puffs filled with a whipped eggnog pastry cream for a holiday-flavored dessert.
Prep: 1 hr
Cook: 45 mins
Total: 1 hr 45 mins
Yields 40 cream puffs
Ingredients
Pâte à Choux (Cream Puff Shell)
- 1 cup (237 ml) water
- 6 Tbsp (85 g) unsalted butter, cut into pieces
- 1 Tbsp granulated sugar
- 1/4 tsp salt
- 5.75 oz (163 g) all-purpose flour (about 1 1/3 cups)
- 1 cup (237 ml) eggs (approx. 4 large eggs + 1 egg white = 8 ounces)
Eggnog Pastry Cream
- 3/4 cup (177 ml) full-fat eggnog
- 3/4 cup (177 ml) whole milk
- 6 Tbsp (75 g) granulated sugar
- 3 Tbsp cornstarch
- 3 egg yolks
- 1 1/2 Tbsp (21 g) unsalted butter
- 1 1/2 tsp vanilla extract
- 1/4 tsp ground nutmeg
- 1/8 tsp salt
Whipped Cream
- 1 1/4 cups (296 ml) heavy cream
- 1/3 cup (40 g) powdered sugar
Instructions
- Preheat oven to 425°F. Line two sheet pans with parchment or silicone mats.
- Pâte à Choux: Heat water, butter, sugar, and salt until boiling. Remove from heat, add flour and stir. Return to heat and stir until dough forms a ball and dries slightly. Transfer to a mixer and cool slightly.
- Add eggs one at a time, mixing thoroughly after each addition until the dough is glossy and stringy.
- Pipe 1.5-inch rounds onto prepared pans using a round tip. Smooth peaks with a wet finger.
- Bake at 425°F for 10–12 minutes, then reduce oven to 350°F and bake another 18–20 minutes until deep golden brown. Ensure they are fully cooked inside.
- Eggnog Pastry Cream: Heat eggnog and milk until just boiling. Whisk sugar and cornstarch, then add egg yolks. Temper the eggs by slowly whisking in hot eggnog, then return to the pan and cook until thickened. Remove from heat and whisk in butter, vanilla, nutmeg, and salt. Chill with plastic wrap on the surface.
- Whipped Cream: Whip heavy cream and powdered sugar to stiff peaks. Fold chilled pastry cream into whipped cream until smooth.
- Assembly: Fill a piping bag with the eggnog filling and pipe into each cream puff through a small hole. Dust with powdered sugar and serve.
Notes
- Serve: Best soon after filling to keep pastry texture.
- Store: Refrigerate filled puffs for 2–3 days in an airtight container.
- Make Ahead: Make shells and filling separately. Pastry cream keeps up to 3 days refrigerated; shells keep 1 day at room temperature or 1 month frozen.
- Freeze: Freeze filled puffs up to 3 months. Thaw at room temperature for 30 minutes or refrigerate 1 hour.
Nutrition
Serving: 1 cream puff | Calories: 90 kcal | Carbohydrates: 7 g | Protein: 2 g | Fat: 6 g | Saturated Fat: 4 g | Cholesterol: 54 mg | Sodium: 38 mg | Sugar: 4 g
*Originally published 12/23/2011. Post updated December 2023.
