Cream puffs get a festive twist with a spiced eggnog filling that pops out of tender choux pastry shells. Topped with a glossy white chocolate-nutmeg glaze, these little bites are both elegant and playful—perfect for holiday gatherings or cozy nights in. Whether you’re a seasoned baker or trying choux pastry for the first time, these Eggnog Cream Puffs will charm your taste buds and become a seasonal favorite you’ll keep coming back to.
Key Ingredients
Before diving in, let’s round up our stars for pastry, filling, and glaze. Each ingredient plays a crucial role in building those airy shells, luscious cream, and shiny finish.
- 1 cup water: Forms steam in the oven, helping the choux pastry puff up.
- 1/2 cup unsalted butter: Provides richness and a tender crumb in the pastry.
- 1 cup all-purpose flour: Gives structure so the dough holds its shape and puffs.
- 1/4 teaspoon salt: Balances sweetness and enhances the buttered pastry flavor.
- 4 large eggs: Bind the dough and contribute to the smooth, glossy texture.
- 1 cup heavy cream: Whips into a stable base for the eggnog filling’s lightness.
- 1 cup eggnog: Adds festive spice and rich dairy flavor to the whipped filling.
- 1/4 cup powdered sugar: Sweetens and helps stabilize soft peaks in the filling.
- 1 teaspoon vanilla extract: Infuses warm aromatic notes into the whipped cream.
- 1/4 teaspoon ground nutmeg (plus extra for garnish): Delivers classic holiday spice.
- 1/2 cup white chocolate chips: Melts into a smooth, sweet glaze for the tops.
- 1 tablespoon milk: Thins the white chocolate for easy dipping and coating.
How To Make Eggnog Cream Puffs
Let’s stroll through three simple stages—making choux pastry, whipping up the eggnog filling, and adding that glossy glaze. You’ll learn essential techniques like creating steam lift in the shells, whipping cream to soft peaks, and glazing each puff for a professional finish.
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a medium saucepan, combine the water and unsalted butter. Bring to a boil over medium heat, stirring until the butter melts completely.
3. Once boiling, remove the pan from heat and quickly add the all-purpose flour and salt. Stir vigorously with a wooden spoon until the dough forms a smooth ball that pulls away from the pan sides.
4. Transfer the dough to a mixing bowl and let it cool for about 5 minutes so the eggs won’t scramble when added.
5. Add the eggs one at a time, mixing well after each addition until the dough is smooth, glossy, and elastic.
6. Fit a pastry bag with a large round tip and pipe small mounds (about 1.5 inches wide) onto the prepared sheet, spacing them to allow expansion.
7. Bake for 20–25 minutes, or until the puffs are fully puffed up and golden brown. Avoid opening the oven door to prevent steam from escaping.
8. Once baked, remove the cream puffs and let them cool completely on a wire rack, ensuring crisp shells.
9. For the eggnog filling, whip the heavy cream in a large bowl until it begins to thicken. Gradually add eggnog, powdered sugar, vanilla extract, and ground nutmeg, continuing to whip until soft peaks form.
10. Use a small sharp knife to pierce the side of each cooled puff and gently fill with the eggnog mixture using a pastry bag or spoon.
11. For the glaze, melt the white chocolate chips with milk in a microwave-safe bowl in 30-second intervals, stirring between each until perfectly smooth.
12. Dip the tops of the filled cream puffs into the white chocolate glaze and return them to the wire rack to set.
13. Once the glaze has hardened, sprinkle with extra ground nutmeg for garnish.
14. Serve chilled and enjoy the blend of airy pastry, festive filling, and sweet glaze.
Serving Suggestions
Once your Eggnog Cream Puffs are ready, presentation and pairing turn them into a showstopper. Arrange them in clusters or rows, and consider complementary flavors and textures to elevate each bite for your guests.
- Serve on a festive platter lined with evergreen sprigs or cranberries for a seasonal look.
- Pair with a warm spiced cider or mulled wine, balancing the sweetness of the puffs.
- Dust an extra pinch of nutmeg or a swirl of cinnamon on top to intensify the holiday spice.
- Offer alongside fresh berries or candied citrus peels for a bright, tart contrast.
Tips For Perfect Eggnog Cream Puffs
Baking choux pastry takes a little practice, but once you nail the basics, these cream puffs will be your go-to holiday treat. Keep your ingredients measured, your eggs at room temperature, and resist opening the oven early. Here are a few tricks to ensure success and fun variations to keep things fresh.
- These cream puffs can be filled and glazed a few hours ahead for easier serving.
- Experiment with different flavors of cream, such as cinnamon or peppermint, to give a festive twist.
- Leftover eggnog filling can be used as a dip for cookies or fruits, adding extra value.
- Store any leftovers in an airtight container in the refrigerator for up to two days.
How To Store It
Proper storage keeps your cream puffs crisp and the filling fresh. Whether you’re prepping ahead or saving sweet bites for later, follow these tips to maintain flavor and texture.
- Keep assembled cream puffs in a sealed container in the refrigerator for up to two days—glaze may soften slightly but remains delicious.
- For unfilled shells, store in a dry airtight container at room temperature for up to three days, preserving the crispness.
- To freeze shells, arrange in a single layer on a tray until firm, then transfer to a freezer-safe bag for up to one month; thaw at room temperature before filling.
- If you need quick treats, wrap filled puffs individually in plastic wrap and place in an airtight box—grab-and-go magic for unexpected guests.
Frequently Asked Questions
Got questions about these festive cream puffs? Here are some quick answers to common baking hiccups and prep queries.
- How long does it take to prepare and bake these eggnog cream puffs?
Overall, you’re looking at about 10 minutes to make the pâte à choux dough, 20–25 minutes to bake, 5 minutes to cool the dough slightly before egg addition, another 10 minutes to pipe and assemble for baking, plus about 15 minutes of whipping and filling time. In total, plan on roughly 60–65 minutes from start to finish.
- My cream puffs deflated after baking. What went wrong?
Collapsing often happens if the oven door is opened too early or if the internal steam escapes. Always preheat to 400°F and resist opening the door during the first 20 minutes of baking. Also ensure the dough is cooked until golden brown so excess moisture is driven off. Overmixing the eggs into the dough or adding eggs before the dough cools slightly can also affect structure.
- Can I prepare the cream puffs ahead of time?
Yes. You can bake the shells up to a day in advance and store them in an airtight container at room temperature. Fill and glaze them a few hours before serving to keep the shells crisp. Once filled and glazed, refrigerate until ready to serve.
- How should I store leftover cream puffs, and how long will they last?
Store any assembled cream puffs in an airtight container in the refrigerator for up to two days. The glaze may soften slightly over time, but they’ll remain delicious. If you need to keep the shells longer, refrigerate unfilled shells for up to three days and fill just before serving.
- Is it possible to freeze the cream puffs?
Yes. Freeze baked, cooled, unfilled shells in a single layer on a tray until solid, then transfer to a freezer bag for up to one month. Thaw at room temperature, then fill and glaze as directed.
- I don’t have a pastry bag—how can I fill the puffs?
You can snip a small corner off a sturdy zip-top bag, spoon the whipped eggnog filling inside, and squeeze to pipe into the puff shells. Alternatively, use a small spoon to gently push the filling through a side slit.
- Can I customize the filling flavor?
Absolutely. Swap half of the eggnog for flavored cream (like cinnamon or peppermint) or add a splash of liqueur (such as rum or bourbon) to the whipped mixture. Adjust powdered sugar and nutmeg to taste for a bolder flavor.
What Makes This Special
There’s something magical about biting into a golden choux shell only to discover a cloud of spiced eggnog cream inside, all crowned by a gleaming white chocolate glaze. This recipe works because it balances texture—crisp outside, creamy center—and flavor—rich dairy notes with warm nutmeg. It’s fun to make, even more fun to eat, and perfect for sharing. Feel free to print this page and save it for your holiday baking folder. If you try these puffs or have any questions, drop a comment below—I love hearing your stories and troubleshooting tips!
Eggnog Cream Puffs
Description
Tender puffs of choux dough give way to a spiced eggnog whipped cream filling, each bite crowned with a sweet white chocolate glaze and a dusting of warm nutmeg.
Ingredients
Instructions
-
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
-
In a medium saucepan, combine the water and unsalted butter. Bring to a boil over medium heat, stirring until the butter is melted.
-
Once boiling, remove the pan from heat and quickly add the all-purpose flour and salt. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
-
Transfer the dough to a mixing bowl and allow it to cool for about 5 minutes.
-
Add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
-
Using a pastry bag fitted with a large round tip, pipe small mounds of dough (about 1.5 inches wide) onto the prepared baking sheet, leaving enough space between each puff for them to expand.
-
Bake in the preheated oven for 20-25 minutes or until they are puffed up and golden brown. Avoid opening the oven door during baking to prevent them from collapsing.
-
Once baked, remove the cream puffs from the oven and allow them to cool completely on a wire rack.
-
For the eggnog filling, whip the heavy cream in a large bowl until it begins to thicken. Slowly add the eggnog, powdered sugar, vanilla extract, and ground nutmeg, continuing to whip until soft peaks form.
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Use a small sharp knife to pierce the side of each cooled cream puff and gently fill with the eggnog mixture using a pastry bag or a spoon.
-
For the glaze, melt the white chocolate chips with milk in a microwave-safe bowl in 30-second intervals, stirring between each until smooth.
-
Dip the tops of the filled cream puffs into the white chocolate glaze and return them to the wire rack to set.
-
Once the glaze has hardened, sprinkle with extra ground nutmeg for garnish.
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Serve your eggnog cream puffs chilled and enjoy!
Note
- These cream puffs can be filled and glazed a few hours ahead for easier serving.
- Experiment with different flavors of cream, such as cinnamon or peppermint, to give a festive twist.
- Leftover eggnog filling can be used as a dip for cookies or fruits.
- Store any leftovers in an airtight container in the refrigerator for up to two days.
