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These tiny eggnog pastries stir up wonderful holiday memories. Each airy shell packed with creamy eggnog goodness tastes just like the season in one mouthful. I first whipped these up to finish off extra eggnog, and now my family asks for them throughout winter. They seem fancy but they're actually super simple to make.
Delightful Gathering Favorites
These cream puffs have rescued countless holiday get-togethers. The unique eggnog filling makes them stand out, and you can fix them up early which cuts down your party stress. I always keep some in my freezer ready for when buddies pop in during holiday time.
What You Need
- Salt: A tiny bit enhances every flavor
- Nutmeg: Try grating it yourself if possible
- Vanilla: Go for the real stuff
- Heavy Cream: This creates that lovely fluffiness
- Sugar: Just enough for sweetness
- Eggnog: Pick whatever brand you enjoy
- Flour: Standard all purpose does the job
- Eggs: Key for both pastry and filling
- Water: Helps create that puffy texture
- Butter: Gives the shells their richness
Let's Make Some Magic
- Put It All Together
- Make a small hole in each pastry then stuff them with that yummy eggnog cream. Sprinkle some powdered sugar on top to make them look like they're covered in winter snow
- Make That Creamy Filling
- Warm your eggnog and milk until small bubbles show up. Combine sugar and cornstarch with eggs then gradually pour in the hot eggnog mix. Cook it until it thickens then add butter vanilla nutmeg and salt. Let it cool completely before mixing in whipped cream
- Time to Bake
- I squeeze rounds about 1.5 inches across onto my paper-lined trays. Pat down any peaks with damp fingers then bake at 425°F for roughly 10 minutes. Turn down to 350°F for another 20 minutes until they turn golden and feel firm
- Start With the Shells
- First boil your water butter sugar and salt in a saucepan. Dump in all the flour at once and stir hard until it clumps into a ball. Cool it down a bit then beat your eggs in one by one your dough should end up shiny and even
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My Best Tips
Don't open the oven while they're cooking because these puffs need steady heat to grow properly. I always stick my meat thermometer into the filling mixture when cooking it. Nobody wants egg chunks in their cream puffs. If you make the shells beforehand, warm them quickly in the oven before adding filling so they'll stay crunchy.
Keeping Them Fresh
These treats will stay good in your fridge for around 3 days if you store them in something airtight. I often freeze empty shells for up to a month, and filled ones last about 3 months frozen. Just let them sit out for 30 minutes to thaw, or put them in the fridge if you've got more time.
Frequently Asked Questions
- → Why bake the puffs deeply golden?
This ensures fully baked shells that hold their shape. Pale ones will collapse when they cool.
- → Can I prepare them in advance?
Yes, make the shells and cream up to 3 days earlier. Don’t fill until you’re ready to serve to keep them crisp.
- → What’s the point of tempering eggs?
Tempering keeps eggs from scrambling. Slowly mix them with the warm liquid before cooking the entire lot.
- → Can I freeze them?
Unfilled puff shells freeze well for about a month. While filled ones can freeze, the texture may soften after thawing.
- → Why use two types of cream in the filling?
The combo of pastry and whipped cream makes the filling both fluffy and rich, boosting the eggnog taste.