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These little eggnog cream puffs bring back such sweet holiday memories. The light puffy shells filled with rich eggnog cream taste like Christmas in every bite. I started making these years ago to use up leftover eggnog and now my family begs for them all season long. They look totally fancy but trust me they're easier than you think.
Perfect Party Treats
These cream puffs have saved so many of my holiday gatherings. The eggnog filling makes them extra special and since you can make them ahead party prep is so much easier. I love keeping a batch in the freezer ready to go whenever friends drop by during the season.
What You Need
- Butter: Makes our pastry shells super rich
- Water: Helps create those airy puffs
- Eggs: The secret to perfect shells and creamy filling
- Flour: Regular all purpose works great
- Eggnog: Use your favorite brand
- Sugar: Just enough to make things sweet
- Heavy Cream: Makes everything extra fluffy
- Vanilla: Pure extract is best
- Nutmeg: Fresh grated if you can
- Salt: Just a pinch makes flavors pop
Let's Make Some Magic
- Start With the Shells
- First get your water butter sugar and salt bubbling in a pan. Add flour all at once and stir like crazy until it forms a ball. Let it cool a bit then beat in those eggs one at a time your dough should look glossy and smooth
- Time to Bake
- I pipe little rounds about 1.5 inches wide onto my lined baking sheets. Smooth any pointy tops with wet fingers then into the oven at 425°F for about 10 minutes. Lower to 350°F for another 20 minutes until they're golden and crisp
- Make That Creamy Filling
- Heat your eggnog and milk just until bubbles form. Mix sugar and cornstarch with eggs then slowly add the hot eggnog mixture. Cook until thick then stir in butter vanilla nutmeg and salt. Let it get completely cold before folding in whipped cream
- Put It All Together
- Poke a little hole in each puff then fill them up with that amazing eggnog cream. A dusting of powdered sugar makes them look like snowy holiday treats
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My Best Tips
Never peek while they're baking those puffs need all that heat to rise properly. I always use my meat thermometer when making the filling nobody wants scrambled eggs in their cream puffs. If you're making the shells ahead give them a quick warm up in the oven before filling they'll stay nice and crispy.
Keeping Them Fresh
These little beauties stay perfect in the fridge for about 3 days just keep them in an airtight container. I often freeze unfilled shells for up to a month or even filled ones for 3 months. Just let them thaw on the counter for half an hour or in the fridge if you've got more time.
Frequently Asked Questions
- → Why do the cream puffs need to be really brown?
Deep golden brown color ensures the shells are fully baked and won't collapse. Underbaked puffs will deflate when cooled.
- → Can I make these ahead?
Make shells and filling separately up to 3 days ahead. Fill just before serving for best texture, as filled puffs will soften over time.
- → Why temper the eggs for pastry cream?
Tempering prevents scrambling the eggs by gradually warming them with hot liquid before cooking the full mixture.
- → Can I freeze cream puffs?
Yes, unfilled shells freeze well for up to a month. Filled puffs can be frozen but may be softer when thawed.
- → Why use both pastry cream and whipped cream?
Combining both creates a lighter, fluffier filling while maintaining the rich eggnog flavor.