Eggnog Cream Puffs

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If you’re looking for a new creative holiday dessert, try mixing two favorites: cream puffs and eggnog.


Makes 2 Dozen(s)
Use the slider to multiply the batch

  • 1 cup(s) Water
  • .5 cup(s) Butter, cubed
  • .125 teaspoon(s) Salt
  • 1 cup(s) All-Purpose Flour
  • .75 teaspoon(s) Ground Nutmeg
  • 4 Large Eggs
  • 1.5 cup(s) Heavy Whipping Cream
  • 1.5 cup(s) Confectioners Sugar
  • .25 cup(s) Eggnog
  • 1 teaspoon(s) Vanilla Extract
  • .125 teaspoon(s) Ground Nutmeg


  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 1 1/2 cups cream until it begins to thicken. Add 1 1/2 cups confectioners’ sugar, 1/4 cup eggnog, 1 teaspoon vanilla and 1/8 teaspoon nutmeg; beat until soft peaks form. Fill cream puffs with whipped cream just before serving; replace tops. Dust with additional confectioners’ sugar. Serve immediately.

  • Prep: 0:40
  • Cook: 0:30
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