Eggnog Cream Puffs That Break the Internet: Holiday Dessert Flex with Zero Stress

Imagine a dessert that looks bougie, tastes like Christmas, and takes less hustle than your average TikTok trend. That’s Eggnog Cream Puffs—light, crackly choux shells stuffed with silky eggnog pastry cream and dusted with nutmeg like they own December. These are the kind of treats that make people think you’ve got a pastry degree and a sponsorship deal.

You don’t. You just have this recipe and a preheated oven. Make a batch, bring them to a party, and watch the “What bakery did you buy these from?” comments roll in.

The Secret Behind This Recipe

The magic is in the choux.

When water, butter, and flour hit a hot pan and then eggs get beaten in, the dough traps steam, creating those airy, hollow puffs. That structure begs to be filled—so we load it with a custard that tastes like eggnog but isn’t cloying. The eggnog cream uses real eggnog plus a touch of rum or bourbon (optional), folded with whipped cream for a cloudlike finish.

A pinch of nutmeg and vanilla locks in that classic holiday vibe. The result? Crisp shell, creamy center, clean finish.

Zero soggy drama if you follow the steps.

Ingredients Breakdown

• For the choux pastry (pâte à choux):
  • 1/2 cup (120 ml) water
  • 1/2 cup (120 ml) whole milk
  • 8 tbsp (113 g) unsalted butter, cut into pieces
  • 1 tbsp granulated sugar
  • 1/2 tsp fine salt
  • 1 cup (125 g) all-purpose flour, sifted
  • 4 large eggs, room temperature
• For the eggnog pastry cream:
  • 2 cups (480 ml) eggnog
  • 1/2 cup (120 ml) whole milk
  • 1/2 cup (100 g) granulated sugar
  • 4 large egg yolks
  • 1/4 cup (30 g) cornstarch
  • 1/8 tsp fine salt
  • 1 tsp pure vanilla extract
  • 1/2 tsp freshly grated nutmeg (plus more for finishing)
  • 1–2 tbsp dark rum or bourbon (optional)
  • 3/4 cup (180 ml) heavy cream, whipped to soft peaks
• For finishing:
  • Confectioners’ sugar, for dusting
  • Extra nutmeg or cinnamon, optional

The Method – Instructions

1. Prep the battlefield. Heat oven to 400°F (205°C). Line two baking sheets with parchment. Fit a large piping bag with a 1/2-inch round tip (or use a zip-top bag with a corner snipped).
2. Make the choux base. In a medium saucepan, combine water, milk, butter, sugar, and salt.

   Bring to a rolling boil over medium-high heat. Dump in the flour all at once and stir hard with a wooden spoon until a dough forms and pulls away from the sides, 1–2 minutes.

3. Dry the dough. Keep stirring over medium heat 1–2 minutes more to evaporate excess moisture. A thin film on the pan = good sign.
4. Add the eggs. Transfer dough to a mixing bowl.

   Let cool 3–4 minutes. Beat in the eggs one at a time, fully incorporating before the next. The dough should be smooth, glossy, and fall in a thick V from the spatula.

   If too stiff, whisk and add 1–2 tsp extra beaten egg or milk.

5. Pipe the puffs. Pipe 1.75-inch mounds spaced 2 inches apart. Smooth any peaks with a damp fingertip so they don’t burn.
6. Bake smart. Bake at 400°F for 15 minutes, then reduce to 350°F (175°C) and bake 15–20 minutes more until deep golden and puffed. Do not open the oven door early or they’ll collapse.
7. Dry them out. Turn off the oven. Pierce each puff on the side with a skewer to vent steam.

   Return to the turned-off oven with the door cracked for 10 minutes to dry. Cool completely on a rack.

8. Make the eggnog pastry cream. In a bowl, whisk sugar, egg yolks, cornstarch, and salt until smooth. In a saucepan, heat eggnog and milk until steaming.

   Slowly whisk half into the yolk mixture, then return all to the pan. Cook over medium, whisking constantly, until thick and bubbling, 1–3 minutes.

9. Flavor and chill. Remove from heat, whisk in vanilla, nutmeg, and rum/bourbon if using. Strain into a clean bowl.

   Press plastic wrap directly on the surface and chill until cold, at least 2 hours.

10. Lighten it up. Whip heavy cream to soft peaks. Fold into the cold pastry cream until smooth and cloudlike. This makes the filling extra dreamy.
11. Fill the puffs. Poke a hole in the side or slice puffs in half. Pipe or spoon the eggnog cream into each shell.

    Dust with confectioners’ sugar and a whisper of nutmeg.

12. Serve. Best within a few hours for peak texture. Cue applause.

Storage Tips

• Empty shells: Store airtight at room temp up to 24 hours, or freeze up to 1 month. Refresh in a 300°F (150°C) oven for 5–8 minutes to re-crisp.
• Pastry cream: Refrigerate up to 3 days (without whipped cream).

  Once folded with whipped cream, use within 24–36 hours.

• Filled puffs: Refrigerate in a single layer for up to 24 hours. For best texture, fill the day you serve.
• Avoid sogginess: Keep shells and cream separate until close to serving. FYI, humidity is the enemy.

Benefits of This Recipe

• High impact, low barrier: Minimal ingredients, maximum “whoa.”
• Make-ahead friendly: Shells and cream can be prepped separately, then assembled fast.
• Customizable flavor: Alcohol optional, spice levels adjustable, sweetness balanced.
• Holiday magnet: The eggnog flavor screams festive without being over-the-top sweet.
• Scales well: Double or half the recipe with predictable results.

Avoid These Mistakes

• Adding eggs too soon: Hot dough scrambles eggs.

  Let it cool a few minutes first.

• Underbaking: Pale puffs collapse later. Go for deep golden and then dry them out.
• Opening the oven early: Big no. You’ll deflate the steam lift.

  Patience pays.

• Skipping the vent hole: Trapped steam = soggy interior. Pierce and dry.
• Overfilling with warm cream: Warm filling kills crispness. Chill fully before piping.
• Thin pastry cream: If it doesn’t bubble after thickening, keep whisking another minute.

Recipe Variations

• Spiked Nog Profiteroles: Add 2 tbsp rum or bourbon to the cream and drizzle with warm caramel.
• Cinnamon Sugar Craquelin: Top puffs with a thin cinnamon-brown sugar cookie disk for a shattery crust.
• Gingerbread Twist: Add 1 tsp ground ginger and 1/4 tsp cloves to the cream; finish with molasses drizzle.
• Chocolate-Dipped: Dip cooled, filled puffs in dark chocolate ganache; sprinkle with nutmeg salt (a tiny pinch!).
• Mini Bites: Pipe 1-inch mounds and reduce bake time slightly for party-friendly, poppable puffs.
• Gluten-Free: Use a cup-for-cup GF flour designed for baking; dry the dough an extra minute and watch bake time.

FAQ

Can I use store-bought eggnog?

Yes.

Choose a full-fat eggnog for better texture and flavor. If it’s very sweet, reduce the sugar in the pastry cream by 1–2 tablespoons.

Do I have to use alcohol?

Nope. Skip it entirely or replace with 1 teaspoon rum extract.

The flavor still slaps, IMO.

Why did my puffs deflate?

They were likely underbaked or you opened the oven door too early. Make sure they’re deep golden and dry them with a vent hole in the turned-off oven.

Can I make the shells ahead?

Absolutely. Freeze fully cooled shells in an airtight bag.

Re-crisp from frozen at 300°F for 8–10 minutes and cool before filling.

My pastry cream is lumpy—help?

Whisk vigorously while cooking and strain through a fine-mesh sieve while hot. If chilled and firm, whisk again or briefly beat to smooth before folding in whipped cream.

How do I pipe without fancy tools?

Use a sturdy zip-top bag, fill it, and snip a 1/2-inch corner. For filling, a smaller snip works as a makeshift tip.

Can I use all water instead of milk in the choux?

Yes, but milk adds browning and slight tenderness.

All water yields a crisper shell—choose your own adventure.

Is nutmeg essential?

It’s the classic eggnog note, but you can swap with a mix of cinnamon and a tiny pinch of allspice if needed.

The Bottom Line

Eggnog Cream Puffs are your holiday power move: simple ingredients, bakery-level results, and a flavor profile that screams festive without the sugar crash. Master the choux basics, chill the cream, and assemble just before serving for that crisp-meets-cloud moment. Bring these to any gathering and prepare for “Wait, you made these?” energy.

Go flex.