Egg Nog Cream Puffs

Want to try something new & fun for the holidays? Try these egg nog cream puffs. This is a recipe to wow the crowds. Plan ahead & read the recipes carefully, it goes fast so you want to be ready. Happy Holidays!!!

Egg Nog Cream Puffs
Egg Nog Cream Puffs
Egg Nog Cream Puffs

Egg Nog Cream Puffs


Pate a Choux (Cream Puff Shell):

  • 1 cup water
  • 6 Tbsp butter
  • 1 Tbsp sugar + 1/8 tsp salt
  • 5 3/4 oz (approx 1 1/4 cup) flour
  • 1 cup eggs (approx 4 large eggs + 1 egg white)

Egg Nog Pastry Cream:

  • 1 cup milk
  • 2 Tbsp sugar
  • 2 Tbsp cornstarch
  • 1 egg yolk
  • 1 whole egg
  • 2 Tbsp sugar
  • 1 Tbsp butter
  • 1 tsp pure vanilla
  • 1 tsp rum extract
  • 1 tsp nutmeg
  • 1/4 tsp ginger
  • Cool Whip


  1. PATE A CHOUX (CREAM PUFF SHELL): Heat water, butter, sugar in a saucepan until rolling boil.
  2. Remove from heat, add flour stir; return to heat & keep stirring with a spoon until it balls up & is less steamy.
  3. Put mixture in stand mixer. With a paddle attachment mix on medium speed until it's cooled down slightly; can touch it without it being too hot.
  4. Add eggs in one at a time, waiting until the egg has mixed in completely before adding another one.
  5. Once all eggs are incorporated, place mixture in a pastry bag & pipe 2" cream puffs on a pan lined with parchment paper.
  6. Bake at 425*F for 10-13 minutes or until the cream puffs have some nice height.
  7. Lower the oven to 350*F & bake an extra 10 min or until GOLDEN BROWN (It took me like 20 or more extra minutes instead of 10.)
  8. **You want to make sure the cream puffs are done on the inside & won't fall when you remove them from the oven. They must be browned well. You can pull one out of the oven if you think it is done & see if it keeps it's shape. You should be able to tell when you pick it up if it feels light & airy or dense & heavy. If it is still heavy, leave them in the oven. It is basically impossible to fix these if you pull them from the oven too early.
  9. EGG NOG PASTRY CREAM: In a saucepan dissolve the sugar in the milk & bring just to a boil.
  10. With a whip, beat the egg yolks & whole eggs in a bowl.
  11. Sift the cornstarch & sugar into the eggs. Beat with the whip until perfectly smooth.
  12. Temper the egg mixture by slowly beating in the hot milk in a thin stream.
  13. Return the mixture to the heat & bring to a boil, stirring constantly.
  14. When the mixture comes to a boil & thickens, remove from the heat.
  15. Stir in the butter, vanilla, rum, & spices. Mix until the butter is melted & completely blended in.
  16. Pour out into a clean, sanitized container; dust lightly with sugar & cover with plastic wrap pressed onto the pastry cream to prevent a crust from forming.
  17. Cool quickly. (Can use an ice water bath with a stainless steel bowl, or refrigerate immediately in a shallow pan).
  18. Once cooled remove from fridge, add half an 8oz tub of cool whip (or make your own whipped cream) & fold into pastry cream.
  19. ASSEMBLY: With a star tip & pastry bag, poke the bottom of the cream puff & fill with egg nog cream. Dust tops of cream puffs with powdered sugar & serve. KEEP COLD. You may also like to freeze the puffs & pull them 5 min or so before serving.