Introduction :
Dreamy Eggnog Cream Puffs Holiday Delight arrives as a refined twist on a classic pastry — airy choux shells filled with silky eggnog pastry cream, finished with a dusting of nutmeg. The aroma of warm spices and vanilla lifts the kitchen while the crisp exterior gives way to a lusciously spiced center. For a winter menu that pairs sweet and savory, consider a warming bowl alongside this pastry, such as the Creamy Pumpkin Chicken Soup Delight, which complements the eggnog’s richness.
Why Make This Recipe :
- Effortless Yet Elegant: Choux pastry requires few ingredients but rewards you with light, hollow shells ideal for luxurious fillings.
- Minimal Ingredients: Pantry staples combine with eggnog and a touch of spice for an elevated flavor without fuss.
- Impressive Flavor: The pastry cream blends eggnog’s warm vanilla and nutmeg with a glossy, custardy texture that contrasts the crisp shell.
What elevates this version is the use of spiked pastry cream — eggnog folded into a classic crème pâtissière — and a restrained finish of powdered sugar and freshly grated nutmeg that lets the spices sing without overwhelming.
Ingredients:
Base — Choux Pastry
- 1 cup water
- ½ cup unsalted butter, room temperature, cut into pieces
- 1 tsp fine sea salt
- 1 tbsp sugar
- 1 cup all-purpose flour, spooned and leveled
- 4 large eggs, room temperature
Filling — Eggnog Pastry Cream
- 2 cups whole milk
- 1 cup good-quality eggnog (store-bought or homemade)
- 5 large egg yolks
- ½ cup granulated sugar
- ¼ cup cornstarch, sifted
- 3 tbsp unsalted butter, cold and cubed
- 1 tsp pure vanilla extract
- 1/8–1/4 tsp freshly grated nutmeg (to taste)
- Optional: 1–2 tbsp dark rum or brandy for warmth
Topping & Finish
- Powdered sugar for dusting
- Extra grated nutmeg or cinnamon for garnish
- Optional: thin vanilla glaze (1 cup powdered sugar + 1–2 tbsp milk)
Precision notes: use room temperature eggs for the choux, cold butter for pastry cream finish, and freshly grated nutmeg for the cleanest aroma. For a savory contrast on the table, serve with a seasonal soup like Creamy Pumpkin Chicken Soup Delight.
How to Make Dreamy Eggnog Cream Puffs Holiday Delight:
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. In a medium saucepan, combine water, butter, salt, and sugar over medium heat until the butter melts and the mixture just comes to a boil.
- Mini-tip: Watch for steam and a glossy surface; this indicates the correct boil.
- Remove from heat, add all the flour at once, and stir vigorously with a wooden spoon until the dough pulls away from the pan and forms a smooth ball. Return to low heat for 30 seconds to dry slightly.
- Sensory cue: the dough will become satiny and less tacky.
- Transfer dough to a bowl. Beat in eggs one at a time until the mixture is smooth, shiny, and drops in thick ribbons off the spoon. Pipe or spoon 1 ½–2 inch mounds onto the prepared sheet, spacing them 2 inches apart. Lightly wet your finger and smooth any peaks.
- Mini-tip: For perfectly round puffs, tap the tray once to settle the dough.
- Bake at 425°F for 10 minutes, then reduce heat to 375°F (190°C) and bake 15–20 minutes more, until golden brown and hollow-sounding when tapped. Do not open the oven during baking. Cool completely on a rack.
- Sensory cue: shells should be crisp and deep golden, not pale.
- Make the eggnog pastry cream: in a saucepan, warm milk and eggnog until just simmering. In a bowl, whisk yolks, sugar, and cornstarch until pale and thick. Temper the yolk mixture by whisking in a ladle of warm milk mixture, then return everything to the saucepan. Cook over medium heat, whisking constantly, until the custard thickens and comes to a gentle boil. Remove from heat. Stir in cold butter and vanilla until glossy. Strain through a fine sieve and cool, pressing plastic directly on the surface to prevent a skin. Chill until set.
- Mini-tip: Straining ensures a silky, lump-free cream.
- Fill a pastry bag fitted with a small tip or use a small knife to slice and spoon: either pipe the chilled eggnog cream into the cooled shells through the base or fill and replace the tops for a classic presentation. Dust with powdered sugar and grate fresh nutmeg on top. If using glaze, dip the tops lightly and allow to set.
- Sensory cue: the filling should be smooth, rich, and waft softly of vanilla and spice.
How to Serve Dreamy Eggnog Cream Puffs Holiday Delight:
Serve on an elongated porcelain platter with puffs staggered for height. Spoon a small ramekin of warmed spiced caramel or a drizzle of dark rum syrup alongside for guests to add as desired. Garnish with a sprig of rosemary or a few candied orange slices for color and a bright, citrus aroma that contrasts the creamy interior.
How to Store Dreamy Eggnog Cream Puffs Holiday Delight:
Store filled puffs in a single layer in an airtight container in the refrigerator for up to 2 days to preserve filling texture. If you prefer crisp shells, keep shells and filling separate: refrigerate shells in a loosely covered container at room temperature for up to one day and store pastry cream chilled. To re-crisp shells, warm empty shells at 300°F (150°C) for 5–7 minutes; fill just before serving.
Tips to Make Dreamy Eggnog Cream Puffs Holiday Delight:
- Cool pastry cream completely before filling; warm cream will soften shells.
- For extra shine, finish the pastry cream with cold butter off the heat and strain for a velvety mouthfeel.
- Use a small piping tip to fill through the base — it minimizes splitting and gives a neat presentation.
- Taste and adjust nutmeg and spirit: a little rum elevates the eggnog without overtaking it.
Variation (if any):
- Alcohol-free: omit the rum and boost vanilla for an indulgent but family-friendly version.
- Chocolate-dipped tops: dip the crowns in tempered dark chocolate for a dramatic contrast.
- Spiced pear filling: fold finely diced, poached pears into the pastry cream for a fruit-forward holiday variant.
FAQs:
How long can I make the pastry cream ahead?
You can make pastry cream up to 48 hours ahead. Keep it covered with plastic pressed to the surface and chilled; whisk before using to restore creaminess.
Can I freeze the cream puffs?
Freeze unfilled, fully cooled shells in a single layer for up to one month. Thaw at room temperature and re-crisp in a low oven before filling. Do not freeze filled puffs; the texture degrades.
What eggnog works best for the filling?
Use a high-quality, full-fat eggnog for best richness. Homemade eggnog gives the freshest spice note, while premium store-bought varieties offer consistent flavor.
Conclusion :
This Dreamy Eggnog Cream Puffs Holiday Delight balances crisp texture with a luxuriously spiced, velvety center — an elegant finale or festive centerpiece for a refined holiday table. Simple techniques yield a gourmet result: glossy pastry cream, properly baked choux, and a restrained dusting of nutmeg create layers of aroma and contrast. If you enjoy seasonal pastries, you might also find inspiration in seasonal specialties like Beard Papa’s December Delight: The Snowy Sugar Puff! — Beard … Please share your plating photos or variations in the comments and tag any social posts so others can recreate the moment. How would you make this dish your own?
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Dreamy Eggnog Cream Puffs Holiday Delight
- Total Time: 75 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A refined twist on a classic pastry with airy choux shells filled with silky eggnog pastry cream and a dusting of nutmeg.
Ingredients
- 1 cup water
- ½ cup unsalted butter, room temperature, cut into pieces
- 1 tsp fine sea salt
- 1 tbsp sugar
- 1 cup all-purpose flour, spooned and leveled
- 4 large eggs, room temperature
- 2 cups whole milk
- 1 cup good-quality eggnog (store-bought or homemade)
- 5 large egg yolks
- ½ cup granulated sugar
- ¼ cup cornstarch, sifted
- 3 tbsp unsalted butter, cold and cubed
- 1 tsp pure vanilla extract
- 1/8–1/4 tsp freshly grated nutmeg (to taste)
- Optional: 1–2 tbsp dark rum or brandy for warmth
- Powdered sugar for dusting
- Extra grated nutmeg or cinnamon for garnish
- Optional: thin vanilla glaze (1 cup powdered sugar + 1–2 tbsp milk)
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine water, butter, salt, and sugar over medium heat until the butter melts and the mixture just comes to a boil.
- Remove from heat, add all the flour at once, and stir vigorously with a wooden spoon until the dough pulls away from the pan and forms a smooth ball. Return to low heat for 30 seconds to dry slightly.
- Transfer dough to a bowl. Beat in eggs one at a time until the mixture is smooth, shiny, and drops in thick ribbons off the spoon.
- Pipe or spoon 1 ½–2 inch mounds onto the prepared sheet, spacing them 2 inches apart. Lightly wet your finger and smooth any peaks.
- Bake at 425°F for 10 minutes, then reduce heat to 375°F (190°C) and bake 15–20 minutes more, until golden brown and hollow-sounding when tapped. Cool completely on a rack.
- Make the eggnog pastry cream: in a saucepan, warm milk and eggnog until just simmering. In a bowl, whisk yolks, sugar, and cornstarch until pale and thick. Temper the yolk mixture by whisking in a ladle of warm milk mixture, then return everything to the saucepan.
- Cook over medium heat, whisking constantly, until the custard thickens and comes to a gentle boil. Remove from heat. Stir in cold butter and vanilla until glossy. Strain through a fine sieve and cool, pressing plastic directly on the surface to prevent a skin. Chill until set.
- Fill a pastry bag fitted with a small tip or use a small knife to slice and spoon: either pipe the chilled eggnog cream into the cooled shells through the base or fill and replace the tops.
- Dust with powdered sugar and grate fresh nutmeg on top. If using glaze, dip the tops lightly and allow to set.
Notes
Use room temperature eggs for the choux, cold butter for pastry cream finish, and freshly grated nutmeg for the cleanest aroma. Can be served with warmed spiced caramel or dark rum syrup.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 puff
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg