Eggnog Cream Puffs (Print Version)
# Ingredients:
01 -
1 cup water.
02 -
6 tablespoons unsalted butter, cut into pieces.
03 -
1 tablespoon granulated sugar.
04 -
1/4 teaspoon salt.
05 -
5.75 oz (1 1/3 cups) all-purpose flour.
06 -
1 cup eggs (about 4 large eggs + 1 egg white).
07 -
3/4 cup full fat eggnog.
08 -
3/4 cup whole milk.
09 -
6 tablespoons granulated sugar.
10 -
3 tablespoons cornstarch.
11 -
3 egg yolks.
12 -
1 1/2 tablespoons unsalted butter.
13 -
1 1/2 teaspoons vanilla extract.
14 -
1/4 teaspoon ground nutmeg.
15 -
1/8 teaspoon salt.
16 -
1 1/4 cups heavy cream.
17 -
1/3 cup powdered sugar.
# Instructions:
01 -
Heat oven to 425°F. Line sheet trays with parchment.
02 -
Boil water, butter, sugar, and salt.
03 -
Remove from heat, stir in flour.
04 -
Return to heat, stir until mixture balls up.
05 -
Cool slightly in mixer with paddle attachment.
06 -
Add eggs one at a time until shiny and stringy.
07 -
Pipe 1.5-inch rounds.
08 -
Bake 10-12 minutes at 425°F.
09 -
Reduce to 350°F, bake 18-20 minutes until golden brown.
10 -
Heat eggnog and milk to boil.
11 -
Whisk sugar, cornstarch, and egg yolks.
12 -
Temper hot liquid into eggs.
13 -
Cook mixture until thickened.
14 -
Add butter, vanilla, nutmeg, and salt.
15 -
Chill completely.
16 -
Whip cream with powdered sugar.
17 -
Fold into chilled pastry cream.
18 -
Pipe filling into cream puffs.
19 -
Dust with powdered sugar and serve immediately.
# Notes:
01 -
Make shells and filling separately ahead of time and assemble just before serving.
02 -
Filled puffs will soften over time.