Eggnog Cream Puffs with Nutmeg Filling

Essential Choux Baking Techniques

Steam Powered Puff Physics: The high moisture content in the milk and water evaporates rapidly in the hot oven, forcing the protein rich dough to expand and create a hollow center before the eggs set the structure.

To get that iconic hollow center, we have to be very intentional about how we handle the "pan ade" or the initial dough cooked on the stovetop. It might seem like a lot of work, but the payoff is a shell that stays crisp even after it's filled.

If you've ever struggled with soggy bottoms or flat puffs, it usually comes down to one of two things: moisture retention or under baking. We are going to fix both of those today.

The Steam Release Vent

One trick I learned the hard way is that even after the puffs look golden brown, there is still a lot of steam trapped inside. If you don't let it out, that steam will turn back into water as it cools, making the inside gummy.

Always use a small paring knife to poke a tiny hole in the side of each puff the second they come out of the oven. This acts like a little chimney, letting the steam escape so the interior stays dry and airy.

Emulsifying the Eggnog Pastry Cream

When you are making the eggnog pastry cream recipe, you are essentially creating a stable emulsion of fats and proteins. The egg yolks and cornstarch work together to thicken the liquid, but the real magic happens during the cooling process.

If you don't whisk it constantly as it thickens, you'll end up with lumps that ruin that velvety mouthfeel we're after.

Using a convection setting is great if you have it, as it circulates the air to dry out the shells even faster. However, the standard oven method is what I usually stick to because it’s reliable and allows for a slower, more controlled rise. If you're looking for something simpler to bake this season, you might also enjoy my Snickerdoodle Cookies recipe which has that same warm spice profile but in a chewy cookie format.

Recipe Breakdown and Timing

Before you start, make sure your eggs are at room temperature. If they are cold, they won't emulsify properly with the warm dough, and your puffs won't rise as high. It's a small detail that makes a massive difference in the final height of your shells.

Chef Tip: Use a wooden spoon for the stovetop portion of the choux. It’s sturdy enough to beat the flour into the liquid and won't scratch your pan like metal might.

Getting the dough texture right is all about visual cues. You are looking for a "v shape" when you lift the spatula out of the dough. If it breaks off in chunks, it's too dry; if it runs off, it's too wet. We want it to behave like a thick, glossy paste that holds its shape when piped.

Ingredient Deep Dive

For the most successful Eggnog Cream Puffs, we need to focus on the quality of our fats and liquids. The combination of water and milk in the choux pastry is intentional; water provides the steam for the rise, while the milk proteins help with the golden brown color.

• 1/2 cup water: Provides the neutral steam base.
• 1/2 cup whole milk: Adds fat for a tender crumb and aids browning. Why this? The sugars in milk caramelize, giving the shells a richer, deeper color.
• 8 tbsp unsalted butter, cubed: Provides the richness and "short" texture. Why this? Cubing ensures it melts at the same rate the water boils.
• 1 tsp granulated sugar: Just a touch for flavor balance.
• 1/2 tsp fine sea salt: Sharpens the overall flavor profile.
• 1 cup all purpose flour, sifted: The structural backbone of the shell.
• 4 large eggs, room temperature: The primary leavening agent.
• 1 1/2 cups full fat eggnog: The star of the filling.
• 1/2 cup whole milk: Thins the eggnog for a lighter custard.
• 4 large egg yolks: Provides the velvety thickness to the cream.
• 1/3 cup granulated sugar: Sweetens the custard.
• 3 tbsp cornstarch: Sets the pastry cream so it doesn't leak.
• 1/2 tsp freshly grated nutmeg: Enhances the eggnog's natural spice.
• 1 tsp vanilla paste: Adds those beautiful black flecks and deep aroma.
• 1 tbsp bourbon: Rounds out the holiday flavor.
• 2 tbsp powdered sugar: For that final snowy finish.

If you find yourself running low on eggnog but still want a festive treat, you could pivot to a Classic Butter Spritz recipe which uses many of the same pantry staples like butter and flour.

Essential Tools for Best Results

You don't need a kitchen full of gadgets, but a few specific tools will make this process much smoother. A heavy bottomed saucepan is vital for the choux dough so you don't scorch the flour. I also highly recommend using a piping bag with a large round tip for the shells and a smaller star tip for filling.

If you don't have a piping bag, a large freezer bag with the corner snipped off works in a pinch, though it’s harder to control the shape. A silicone baking mat or parchment paper is non negotiable here; the puffs will stick to a naked baking sheet, and you'll end up tearing the bottoms when you try to move them.

Stepping Through the Baking Process

For the Eggnog Filling

1. Whisk the 4 large egg yolks, 1/3 cup sugar, and 3 tbsp cornstarch in a medium bowl until pale and thick. Note: This prevents the cornstarch from clumping when the hot liquid hits it.
2. Combine the 1 1/2 cups eggnog and 1/2 cup milk in a saucepan and bring to a simmer until small bubbles form around the edges.
3. Slowly temper the hot eggnog into the yolk mixture, whisking constantly until fully combined.
4. Return the mixture to the pan and cook over medium heat until it thickened and starts to bubble.
5. Remove from heat and stir in the 1/2 tsp nutmeg, 1 tsp vanilla paste, and 1 tbsp bourbon.
6. Transfer to a bowl, press plastic wrap directly onto the surface, and chill until completely cold and set.

Execute the Choux Pastry

1. Preheat your oven to 400°F (200°C) and line two baking sheets.
2. In a saucepan, bring the 1/2 cup water, 1/2 cup milk, 8 tbsp butter, 1 tsp sugar, and 1/2 tsp salt to a boil until the butter is completely melted.
3. Add the 1 cup sifted flour all at once and stir vigorously until a smooth ball forms and leaves a film on the pan. Note: This film indicates the flour is properly hydrated.
4. Transfer the dough to a bowl and let it cool for 2 minutes, then beat in the 4 eggs one at a time until the dough is glossy and hangs in a 'V' shape.

Pipe and Bake Well

1. Pipe 2 inch mounds onto the prepared sheets, leaving space between each.
2. Bake at 400°F (200°C) for 15 minutes, then reduce heat to 350°F (180°C) and bake for another 20 minutes until golden and hollow sounding.
3. Remove from the oven and immediately poke a small hole in each shell to release steam.

Assemble the Puffs

1. Once the shells are completely cool, cut them in half or use a piping tip to fill through the steam hole.
2. Fill each shell generously with the chilled eggnog cream.
3. Dust with 2 tbsp powdered sugar until they look like little snow covered mountains.

Fixing Common Pastry Failures

Even the most experienced bakers sometimes have a batch of puffs that just doesn't behave. Most issues happen during the mixing of the eggs or the initial baking phase. If your dough feels too runny, you've likely added the eggs too quickly or the eggs were too large.

Why Shells Collapse

The most common reason for collapse is moisture. If the shells are taken out of the oven too early, the internal structure hasn't dried enough to support the weight of the puff. They might look brown on the outside, but the inside is still a wet sponge.

Always err on the side of baking them a few minutes longer; a slightly darker shell is better than a flat one.

Fix Runny Pastry Cream

If your eggnog cream filling for puffs isn't holding its shape, it probably didn't reach a full boil. Cornstarch needs to hit a specific temperature to activate its thickening power. You can try whisking in a little bit of whipped heavy cream to give it more body, or simply chill it longer.

The key is to watch the dough's texture. If you aren't sure if it's ready for the eggs, look for that thin film on the bottom of the pan it's the universal sign that you've cooked out enough moisture.

• ✓ Always sift your flour to prevent tiny lumps in the dough.
• ✓ Use room temperature eggs to ensure a smooth, stable emulsion.
• ✓ Never open the oven door during the first 20 minutes of baking.
• ✓ Poke holes in the shells immediately after baking to let steam escape.
• ✓ Chill your pastry cream with plastic wrap touching the surface to prevent a skin.

Festive Flavor Variations

Once you have the base Eggnog Cream Puffs recipe down, you can start playing with the flavors. Sometimes I like to dip the tops in a simple chocolate ganache to make them feel more like a traditional profiterole. The bitterness of the chocolate balances the sweetness of the eggnog beautifully.

Chocolate Dipped Profiteroles

Melt 4 ounces of dark chocolate with 1/4 cup of heavy cream and dip the top of each filled puff into the glaze. Let it set in the fridge for 10 minutes before serving. This adds a "shatter" of chocolate to the already crispy shell.

Spiced Craquelin Topping

If you want to take the texture to the next level, you can make a "craquelin" a thin disk of sugar and butter dough placed on top of the puff before baking. As it bakes, it cracks and creates a sugary, crunchy crust that looks professional and tastes like a spiced cookie.

Storing and Reheating Tips

Storing cream puffs can be tricky because the filling is wet and the shell is dry. If you leave them in the fridge for more than a few hours, the shell will lose its crunch. For the best experience, fill them no more than 2 hours before you plan to serve them.

Storage: Store unfilled shells in an airtight container at room temperature for up to 2 days or freeze for up to 3 months. Store the pastry cream in the fridge for up to 3 days.

Reheating: If your unfilled shells have gone soft, pop them back into a 300°F (150°C) oven for 5 minutes to crisp them back up. Let them cool completely before filling.

Zero Waste: If you have leftover pastry cream, it makes an incredible dip for fruit or a filling for a quick tart. Leftover shells that are too broken to fill can be crushed up and used as a crunchy topping for ice cream or pudding.

Beautiful Presentation Ideas

To make these look as good as they taste, I love to arrange them in a pyramid shape on a silver platter. It gives off major "Croquembouche" vibes without the stress of the caramel glue. A heavy dusting of powdered sugar is essential, but you can also add a pinch of extra nutmeg over the top right before serving.

If you are hosting a larger party, consider serving these alongside some Cookie Dough Pretzel recipe snacks. The salty sweet combination of the pretzels against the creamy spice of the puffs is a crowd pleasing duo that covers all the flavor bases. I usually put out a small bowl of extra bourbon spiced whipped cream on the side for those who want an even more indulgent experience. Trust me, these won't last long!