Description
A refined twist on a classic pastry with airy choux shells filled with silky eggnog pastry cream and a dusting of nutmeg.
Ingredients
Scale
- 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