Holiday Eggnog Puffs (Print Version)
# Ingredients:
01 -
1 1/4 cups heavy cream.
02 -
1 cup eggs (around 4 large eggs plus 1 extra white).
03 -
1/3 cup powdered sugar.
04 -
3 tablespoons cornstarch.
05 -
3 egg yolks.
06 -
3/4 cup full-fat eggnog.
07 -
3/4 cup whole milk.
08 -
6 tablespoons unsalted butter, divided into pieces.
09 -
6 tablespoons granulated sugar.
10 -
1 1/2 tablespoons unsalted butter.
11 -
1 1/2 teaspoons vanilla extract.
12 -
1 tablespoon granulated sugar.
13 -
1/4 teaspoon ground nutmeg.
14 -
1/4 teaspoon salt.
15 -
1/8 teaspoon salt.
16 -
1 cup water.
17 -
5.75 oz (about 1 1/3 cups) all-purpose flour.
# Instructions:
01 -
Set the oven to 425°F. Use parchment for lining sheet pans.
02 -
Combine butter, water, salt, and sugar, then bring to a boil.
03 -
Take the pot off the heat and mix in the flour.
04 -
Put back on the heat and stir until it forms a single mass.
05 -
Let the mix cool slightly, then beat with a paddle attachment in a mixer.
06 -
One by one, mix in the eggs until the dough looks shiny and stretchy.
07 -
Use a piping bag to make 1.5-inch rounds on your tray.
08 -
Bake in the oven at 425°F for about 10 to 12 minutes.
09 -
Drop the heat to 350°F and bake another 18 to 20 minutes, until golden.
10 -
Bring milk and eggnog to a boil on the stove.
11 -
Combine egg yolks, sugar, and cornstarch in a bowl and mix well.
12 -
Carefully mix a bit of the hot liquid into the eggs to warm them up.
13 -
Keep heating and stirring the mixture until it's thick.
14 -
Mix in salt, vanilla, nutmeg, and butter at the very end.
15 -
Cool this completely before using it.
16 -
Whisk heavy cream and powdered sugar until you get sturdy peaks.
17 -
Fold the whipped cream into the chilled custard you made earlier.
18 -
Use a piping bag to add the filling to the puffs.
19 -
Sprinkle powdered sugar on the tops and enjoy right away.
# Notes:
01 -
You can make the components ahead, but assemble them just before eating.
02 -
They will lose their crispness over time once filled.