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Creamy Eggnog Cream Puffs – Your Perfect Holiday Dessert!

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Indulge in the festive delight of Eggnog Cream Puffs, where airy choux pastry meets a rich, spiced eggnog filling. These elegant treats are perfect for holiday gatherings or a special indulgence for yourself!

Ingredients

  • For the Choux Pastry:
  • Water and/or Milk
  • Unsalted Butter
  • All-Purpose Flour
  • Large Eggs
  • For the Eggnog Cream Filling:
  • Non-Alcoholic Eggnog
  • Heavy Cream (or Whipping Cream)
  • Powdered Sugar (Confectioners' Sugar)
  • Vanilla Extract
  • Freshly Grated Nutmeg
  • Optional: Non-Alcoholic Rum Extract

Instructions

  1. Prepare Your Workspace: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper. If you have a piping bag with a large round or star tip, have it ready. Otherwise, a sturdy Ziploc bag with a corner snipped off will work just fine.
  2. Create the Panade: In a medium saucepan, combine the water, milk, butter, and a pinch of salt. Heat over medium-high heat until the butter is melted and the mixture comes to a rolling boil. Immediately remove from heat and add all the flour at once. Stir vigorously with a wooden spoon until the mixture comes together and forms a ball, pulling away from the sides of the pan.
  3. Dry Out the Dough: Return the saucepan to medium-low heat. Continue stirring for another 2-3 minutes to dry out the dough, pressing it against the sides of the pan. This step is crucial for crisp puffs. You should see a thin film forming on the bottom of the pan. Transfer the dough to a large mixing bowl or the bowl of a stand mixer.
  4. Incorporate the Eggs: Let the dough cool for about 5 minutes, stirring occasionally, until it's warm but not scalding hot. If using a stand mixer, attach the paddle attachment. Add the eggs one at a time, beating well after each addition until fully incorporated and the dough comes back together smoothly.
  5. Check Consistency: The final dough should be shiny, smooth, and thick enough to hold its shape. When you lift the paddle or spoon, the dough should slowly fall off, forming a 'V' shape at the end.
  6. Pipe the Puffs: Spoon the choux pastry into your prepared piping bag. Pipe 1-1.5 inch mounds onto the lined baking sheets, leaving about 2 inches between each puff. If you have any peaks on your puffs, gently smooth them down with a damp finger.
  7. Bake to Perfection: Place the baking sheets in the preheated oven. Immediately reduce the oven temperature to 375°F (190°C) and bake for 20 minutes without opening the oven door.
  8. Finish Baking: After 20 minutes, reduce the temperature further to 325°F (160°C) and continue baking for another 20-25 minutes, or until the puffs are deeply golden brown, firm, and feel very light when lifted.
  9. Cool the Shells: Once baked, turn off the oven, prop the oven door open slightly with a wooden spoon, and let the puffs cool in the oven for about 10-15 minutes. Then, transfer them to a wire rack to cool completely before filling.
  10. Whip the Cream: In a large, very cold mixing bowl, combine the heavy cream, powdered sugar, vanilla extract, and freshly grated nutmeg.
  11. Beat to Stiff Peaks: Using an electric mixer, beat on medium-high speed until the cream forms stiff peaks. Be careful not to overbeat.
  12. Fold in Eggnog: Gently fold in the very cold non-alcoholic eggnog until just combined. If you're using rum extract, add it now.
  13. Chill: Cover the eggnog cream and refrigerate for at least 30 minutes to allow it to firm up slightly and flavors to meld.
  14. Slice the Puffs: Once the choux pastry shells are completely cool, use a serrated knife to carefully slice each puff horizontally in half.
  15. Fill the Puffs: Spoon or pipe a generous amount of the chilled eggnog cream filling onto the bottom half of each puff.
  16. Top and Serve: Place the top half of the choux pastry back onto the filled bottom. Dust with powdered sugar and/or a tiny grating of fresh nutmeg just before serving.

Nutrition

Keywords: To ensure your Eggnog Cream Puffs are perfect, achieve the right choux dough consistency, avoid opening the oven door during baking, and consider flavor enhancements like ground cloves or allspice. You can prepare the choux pastry shells a day in advance and store them in an airtight container.

Find it online: https://homebitesia.com/creamy-eggnog-cream-puffs-your-perfect-holiday-dessert/