Ingredients
CREAM PUFF SHELL (Pâte à Choux)
- 1 cup (237 ml) water
- 6 Tbsp (85 g) unsalted butter, cut into pieces
- 1 Tbsp granulated sugar
- ¼ tsp salt
- 5.75 oz (163 g) all-purpose flour, about 1 ⅓ cups
- 1 cup (237 ml) eggs (approx. 4 large eggs + 1 egg white = 8 ounces)
EGGNOG PASTRY CREAM
- ¾ cup (177 ml) full fat eggnog
- ¾ cup (177 ml) whole milk
- 6 Tbsp (75 g) granulated sugar
- 3 Tbsp cornstarch
- 3 egg yolks
- 1 ½ Tbsp (21 g) unsalted butter
- 1 ½ tsp vanilla extract
- ¼ tsp ground nutmeg
- ⅛ tsp salt
WHIPPED CREAM
- 1 ¼ cups (296 ml) heavy cream
- ⅓ cup (40 g) powdered sugar
Instructions
- Preheat and prepare baking trays: Preheat the oven to 425℉ (220℃). Line two sheet trays with parchment paper or silicone baking mats and set aside.
- Make pâte à choux (cream puff shells): In a medium saucepan, combine water, butter, sugar, and salt. Heat until it reaches a rolling boil. Remove from heat and add flour all at once. Stir vigorously until mixture forms a ball, no dry flour remains, and mixture is less steamy.
- Mix choux dough: Transfer mixture to a stand mixer fitted with the paddle attachment. Mix on medium speed until the dough cools enough to touch comfortably. Add eggs one at a time, fully incorporating each before adding the next; the dough will transition from clumpy to glossy and stringy as eggs are added.
- Pipe cream puffs: Spoon the choux pastry into a piping bag fitted with a round tip (e.g., Wilton 2A). Pipe 1.5-inch rounds onto prepared pans, squeezing and lifting without swirling. Dip a finger in water and smooth any peaks.
- Bake cream puffs: Bake at 425℉ for 10-12 minutes until puffed and risen. Reduce oven temp to 350℉ (175℃) and bake an additional 18-20 minutes until deep golden brown and dry inside. Check doneness by feeling for lightness; avoid opening the oven door frequently.
- Prepare eggnog pastry cream: In a medium saucepan, combine eggnog and whole milk; bring just to a boil over medium-low heat, then remove from heat. In a bowl, whisk sugar and cornstarch together. Add egg yolks and whisk until smooth.
- Temper eggs: Slowly ladle the hot eggnog mixture into the yolks, whisking constantly to prevent curdling. Pour mixture back into saucepan and cook over medium-low heat, stirring constantly until it boils and thickens.
- Finish pastry cream: Remove from heat and whisk in butter, vanilla extract, nutmeg, and salt. Transfer to a shallow dish, cover with plastic wrap pressed onto the surface to prevent skin formation, and chill thoroughly by refrigerating or placing in an ice bath.
- Whip cream and combine: Using a stand mixer fitted with the whisk attachment, whip heavy cream and powdered sugar to stiff peaks. Fold the chilled eggnog pastry cream gently into the whipped cream until fully combined.
- Fill cream puffs and serve: Place eggnog cream into a piping bag fitted with a small star tip (e.g., Wilton 18). Poke a hole into the side of each cream puff and pipe in the filling, feeling the puff expand. Dust with powdered sugar and serve immediately for best texture.
Notes
- Be sure to bake cream puffs fully to prevent them from collapsing; they should feel light and hollow when done.
- Press plastic wrap directly onto the pastry cream to avoid a skin forming as it cools.
- Piping without swirling ensures the cream puffs bake with even tops and shape.
- The eggnog pastry cream can be prepared a day in advance and chilled overnight.
- For piping the cream puffs, a round tip is essential for shell shaping, and a small star tip works best for filling.
- Keep the oven door closed as much as possible during baking to maintain heat and ensure proper rising.
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-American fusion
