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!!!
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Egg Nog Cream Puffs

Recipe by: Amber (Dessert Now, Dinner Later!)

Pate a Choux (Cream Puff/Eclair Paste)
Recipe by: Alton Brown

• 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)

1. 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.

All eggs incorporated; slightly glossy texture.

Putting your bag in a sturdy cup is an easy way to fill it up.

To make sure the tops aren't pointy, I dip my finger with water & press the points down, smoothing the tops.

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. In a saucepan dissolve the sugar in the milk & bring just to a boil.
2. With a whip, beat the egg yolks & whole eggs in a bowl.
3. Sift the cornstarch & sugar into the eggs.  Beat with the whip until perfectly smooth.
4. Temper the egg mixture by slowly beating in the hot milk in a thin stream.
5. Return the mixture to the heat & bring to a boil, stirring constantly.
6. When the mixture comes to a boil & thickens, remove from the heat.
7. Stir in the butter, vanilla, rum, & spices.  Mix until the butter is melted & completely blended in.
8. 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.
9. Cool quickly.  (Can use an ice water bath with a stainless steel bowl, or refrigerate immediately in a shallow pan).
10. Once cooled remove from fridge, add half an 8oz tub of cool whip (or make your own whipped cream) & fold into pastry cream.
11. 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.

If you want a stiffer filling, whip your own cream with sugar & vanilla to stiff peaks before folding into the pastry cream.

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!!!
Pin It

Egg Nog Cream Puffs

Recipe by: Amber (Dessert Now, Dinner Later!)

Pate a Choux (Cream Puff/Eclair Paste)
Recipe by: Alton Brown

• 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)

1. 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.

All eggs incorporated; slightly glossy texture.

Putting your bag in a sturdy cup is an easy way to fill it up.

To make sure the tops aren't pointy, I dip my finger with water & press the points down, smoothing the tops.

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. In a saucepan dissolve the sugar in the milk & bring just to a boil.
2. With a whip, beat the egg yolks & whole eggs in a bowl.
3. Sift the cornstarch & sugar into the eggs.  Beat with the whip until perfectly smooth.
4. Temper the egg mixture by slowly beating in the hot milk in a thin stream.
5. Return the mixture to the heat & bring to a boil, stirring constantly.
6. When the mixture comes to a boil & thickens, remove from the heat.
7. Stir in the butter, vanilla, rum, & spices.  Mix until the butter is melted & completely blended in.
8. 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.
9. Cool quickly.  (Can use an ice water bath with a stainless steel bowl, or refrigerate immediately in a shallow pan).
10. Once cooled remove from fridge, add half an 8oz tub of cool whip (or make your own whipped cream) & fold into pastry cream.
11. 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.

If you want a stiffer filling, whip your own cream with sugar & vanilla to stiff peaks before folding into the pastry cream.