Description
Delight in these festive Eggnog Cream Puffs, perfect for holiday celebrations. Light and airy choux pastry shells are filled with a rich, creamy eggnog-infused filling, blending classic flavors with an elegant presentation that will impress your guests.
Ingredients
Scale
For the Cream Puffs:
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the Eggnog Cream Filling:
- 3/4 cup eggnog
- 3/4 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch (optional)
For Garnish:
- Powdered sugar, for dusting
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the cream puffs.
- Boil Water, Butter, and Salt: In a medium saucepan, bring the water, unsalted butter, and salt to a rolling boil over medium-high heat.
- Add Flour: Remove from heat and quickly stir in all the flour at once. Return to heat and stir constantly until the dough comes together as a smooth ball that pulls away from the pan.
- Cool Dough: Remove the dough from heat and allow it to cool for about 5 minutes to avoid cooking the eggs when incorporated.
- Add Eggs: Beat in the eggs one at a time into the dough, thoroughly mixing after each addition until the dough is glossy and smooth enough to pipe.
- Pipe Dough: Using a piping bag fitted with a large open star tip, pipe rosette-shaped mounds of dough onto the prepared baking sheet, spacing them adequately to allow for puffing.
- Bake Cream Puffs: Bake in the preheated oven for 20 to 25 minutes, or until the puffs are golden brown and have risen well.
- Cool Puffs: Remove the puffs from the oven, pierce the bottoms gently with a skewer to release steam, and allow them to cool completely on a wire rack.
- Whip Cream Filling: In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Add Eggnog: Gradually pour the eggnog into the whipped cream while continuing to whip until stiff peaks are formed, creating a thick, airy filling.
- Thicken Filling (Optional): If the filling is too soft, stir in the cornstarch to help thicken it slightly for easier filling.
- Fill Cream Puffs: Using a piping bag, fill the cooled cream puffs with the eggnog cream filling through the bottom openings.
- Garnish and Serve: Dust the tops of the filled cream puffs lightly with powdered sugar before serving for an elegant finish.
Notes
- Ensure the dough cools slightly before adding eggs to prevent the eggs from scrambling.
- Piercing the puff bottoms after baking helps prevent sogginess by releasing trapped steam.
- Cornstarch is optional and used only if the filling needs thickening.
- Use fresh eggnog for the best flavor; homemade or store-bought both work well.
- These cream puffs are best served fresh but can be refrigerated for up to 1 day.
