Irresistible Eggnog Cream Puffs
Delightful, light pastries filled with a creamy eggnog-flavored filling, perfect for the holiday season.
Ingrédients
For the Pastry Shells
- 1 cup water
- 1/2 cup unsalted butter Use dairy-free butter for a dairy-free version.
- 1 cup all-purpose flour Substitute with gluten-free flour for a gluten-free option.
- 4 large eggs For vegan, use flax eggs or aquafaba.
- 1/2 teaspoon salt
For the Eggnog Cream Filling
- 1 cup heavy cream Substitute with non-dairy cream for a dairy-free version.
- 1/2 cup eggnog Can substitute with a milk mixture, nutmeg, and cinnamon.
- 1 teaspoon vanilla extract
- Powdered sugar For dusting before serving.
Instructions
Preparation
- Gather all ingredients and preheat your oven to 400°F (200°C).
Cook the Base
- In a medium saucepan, combine water and unsalted butter. Heat over medium until the butter melts, then bring to a boil.
Combine Flour and Salt
- Once boiling, reduce heat to low and add all flour and salt, stirring vigorously until it forms a soft ball.
Cool the Dough
- Remove the saucepan from heat and let the dough cool for about five minutes.
Incorporate the Eggs
- Add eggs one at a time, whisking after each addition until the mixture is smooth and glossy.
Pipe the Dough
- Transfer dough to a piping bag and pipe small mounds on a parchment-lined baking sheet, spacing them 2 inches apart.
Bake Until Golden
- Bake for 20 to 25 minutes or until golden brown, avoiding opening the oven door.
Prepare the Cream Filling
- While baking, whip heavy cream with eggnog and vanilla until soft peaks form.
Fill the Pastry Shells
- Once cooled, cut a small slit in each pastry and fill with the eggnog cream using a piping bag.
Final Touches
- Dust with powdered sugar before serving.
Notes
Best served fresh. For storage, keep in an airtight container in the refrigerator and consume within 1-2 days.