Eggnog Cream Puffs Recipe
Eggnog Cream Puffs Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
If you want to receive rave reviews and recipe requests, combine two Christmas classics: eggnog and cream puffs. When it comes to Santa, this one recipe goes on the "nice" list! —Kristen Heigl, Staten Island, New York
MAKES:
28 servings
TOTAL TIME:
Prep: 40 min. Bake: 30 min. + cooling
MAKES:
28 servings
TOTAL TIME:
Prep: 40 min. Bake: 30 min. + cooling

Ingredients

  • 1 cup water
  • 1/2 cup butter, cubed
  • 1/8 teaspoon salt
  • 1 cup all-purpose flour
  • 3/4 teaspoon ground nutmeg
  • 4 large eggs
  • WHIPPED CREAM:
  • 1-1/2 cups heavy whipping cream
  • 1-1/2 cups confectioners' sugar
  • 1/4 cup eggnog
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon ground nutmeg
  • Additional confectioners' sugar

Directions

Preheat oven to 400°. In a large saucepan, bring water, butter and salt to a rolling boil. Add flour all at once and nutmeg and stir until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan. Remove from heat; let stand 5 minutes.
Add eggs, one at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny. Drop dough by rounded tablespoonfuls 1 in. apart onto greased baking sheets. Bake 30-35 minutes or until puffed, very firm and golden brown. Pierce sides of each puff with tip of a knife. Cool on wire racks. Cut top third off each puff.
In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar, eggnog, vanilla and nutmeg; beat until soft peaks form. Fill cream puffs with whipped cream just before serving; replace tops. Dust with additional confectioners' sugar. Serve immediately. Yield: about 2 dozen.
Originally published as Eggnog Cream Puffs in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p36

  • 1 cup water
  • 1/2 cup butter, cubed
  • 1/8 teaspoon salt
  • 1 cup all-purpose flour
  • 3/4 teaspoon ground nutmeg
  • 4 large eggs
  • WHIPPED CREAM:
  • 1-1/2 cups heavy whipping cream
  • 1-1/2 cups confectioners' sugar
  • 1/4 cup eggnog
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon ground nutmeg
  • Additional confectioners' sugar
  1. Preheat oven to 400°. In a large saucepan, bring water, butter and salt to a rolling boil. Add flour all at once and nutmeg and stir until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan. Remove from heat; let stand 5 minutes.
  2. Add eggs, one at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny. Drop dough by rounded tablespoonfuls 1 in. apart onto greased baking sheets. Bake 30-35 minutes or until puffed, very firm and golden brown. Pierce sides of each puff with tip of a knife. Cool on wire racks. Cut top third off each puff.
  3. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar, eggnog, vanilla and nutmeg; beat until soft peaks form. Fill cream puffs with whipped cream just before serving; replace tops. Dust with additional confectioners' sugar. Serve immediately. Yield: about 2 dozen.
Originally published as Eggnog Cream Puffs in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p36

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