Eggnog Cream Puffs
Cream puffs filled with eggnog whipped cream, dusted with confectioners’ sugar.
Equipment
- Baking sheet
- Parchment paper
- mixing bowls
- electric mixer
Ingredients
For the Cream Puff Shells
- 1 cup water
- ½ cup butter, cubed
- ⅛ teaspoon salt
- 1 cup all-purpose flour
- ¾ teaspoon ground nutmeg
- 4 large eggs, room temperature
For the Eggnog Whipped Cream
- 1 ½ cups heavy whipping cream
- 1 ½ cups confectioners’ sugar
- ¼ cup eggnog
- 1 teaspoon vanilla extract
- ⅛ teaspoon ground nutmeg
For Assembly
- Additional confectioners’ sugar for dusting
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a saucepan, bring water, butter, and salt to a boil. Add flour and nutmeg all at once; stir until a smooth ball forms. Remove from heat; let stand 5 minutes.
- Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
- Drop dough by rounded tablespoonfuls onto the prepared baking sheet. Bake for 20-25 minutes or until golden brown. Remove to wire racks to cool.
- For the whipped cream, beat heavy cream until soft peaks form. Gradually add confectioners’ sugar, eggnog, vanilla, and nutmeg; beat until stiff peaks form.
- Split cream puffs in half. Fill with whipped cream. Replace tops and dust with confectioners’ sugar.
Notes
Store cream puffs in the refrigerator. Serve chilled.