Cream puffs are already one of the most charming desserts around, but fill them with a silky eggnog cream and you take them to an entirely new level of festive indulgence. These Eggnog Cream Puffs are airy, light, and filled with a custard that captures the cozy warmth of the holiday season in each bite. Think golden choux pastry shells that crackle slightly as you bite into them, revealing a rich, eggnog-spiced cream inside—the perfect wintertime treat.

Whether you’re hosting a holiday brunch, bringing something special to a cookie exchange, or simply treating yourself to a snowy weekend bake, these cream puffs make a stunning impression. They’re deceptively simple to make, yet feel luxurious and celebratory, especially when dusted with powdered sugar and served on a festive platter.

What Kind of Pastry Should I Use for Eggnog Cream Puffs?

Choux pastry (pâte à choux) is the traditional and best choice for cream puffs. It puffs up in the oven without any leavening agent, thanks to steam, creating a hollow center that’s just waiting to be filled. You’ll want to pipe your choux in neat rounds and bake until golden brown and crisp—this ensures the pastry holds up to the luscious eggnog filling without getting soggy.

Ingredients for the Eggnog Cream Puffs

Choux Pastry Shells

Butter: Adds richness and helps create the tender, golden crust.
Water: Creates steam for the puff.
All-purpose flour: Gives structure to the choux.
Eggs: Key for puffing and setting the structure.
Salt: Enhances the flavor of the dough.

Eggnog Pastry Cream Filling

Whole milk: Base of the custard, adds creaminess.
Egg yolks: Thicken and enrich the pastry cream.
Sugar: Sweetens the filling just enough.
Cornstarch: Helps thicken the cream without making it heavy.
Nutmeg: Brings in that classic eggnog flavor.
Vanilla extract: Rounds out the flavor.
Butter: For a smooth, silky finish.
Rum extract (optional): For a traditional eggnog flair without the alcohol.

Optional Garnish

Powdered sugar: For a delicate, snowy finish on top.

How To Make the Eggnog Cream Puffs

Step 1: Make the Choux Pastry

In a saucepan, combine butter, water, and salt. Bring to a boil, then stir in the flour all at once. Keep stirring until the dough pulls away from the sides. Let it cool slightly, then beat in the eggs one at a time until the dough is glossy and pipeable.

Step 2: Pipe and Bake

Preheat your oven and line a baking sheet with parchment. Pipe the dough into small mounds and smooth any peaks with a wet finger. Bake until puffed and deeply golden. Cool completely before filling.

Step 3: Prepare the Eggnog Pastry Cream

Warm milk with nutmeg in a saucepan. In a bowl, whisk together egg yolks, sugar, and cornstarch. Slowly add the warm milk, whisking constantly, then return the mixture to the stove. Cook until thickened, then stir in butter, vanilla, and rum extract. Chill until fully set.

Step 4: Fill the Puffs

Slice each choux puff in half or make a small hole in the bottom. Fill with the eggnog pastry cream using a piping bag.

Step 5: Finish and Serve

Dust the tops with powdered sugar just before serving for an elegant finish.

How to Serve and Store Eggnog Cream Puffs

Eggnog cream puffs are best enjoyed the same day they’re filled, when the shells are still crisp and the cream is silky. Serve them chilled or slightly cool, arranged on a platter for guests to grab and swoon over.

If you need to make them ahead, store the empty choux shells in an airtight container at room temperature for up to 2 days. The eggnog cream can be made and chilled separately for up to 3 days. Fill just before serving to preserve the texture. Leftovers? Store filled puffs in the fridge for up to 24 hours.

Frequently Asked Questions

How far in advance can I make these?

You can make the choux shells and pastry cream 1-2 days in advance. Fill them the day you plan to serve.

Can I freeze cream puffs?

Freeze the unfilled choux shells. Avoid freezing filled cream puffs, as the texture may become soggy.

Do I need to use rum extract?

Nope! It adds traditional eggnog flavor, but you can skip it or replace with a splash of real rum or more vanilla.

Why did my puffs collapse?

They likely weren’t baked long enough. Bake until they’re deeply golden and feel firm when tapped.

Can I use store-bought eggnog?

For best texture, stick with a homemade custard—store-bought eggnog is too thin and won’t set properly.

Want More Cream-Filled Dessert Ideas?

If you adore these Eggnog Cream Puffs, here are a few more treats to tempt your sweet tooth:

Mom’s Famous Cream Puffs for the classic version that started it all.
Condensed Milk Snow Cookies for a melt-in-your-mouth winter favorite.
Lemon Raspberry Swirl Cheesecake Cups if you’re craving fruity tang and creaminess.
Caramel Cheesecake Cookies for gooey meets crisp in every bite.
Blueberry Lemon Dutch Baby to keep the festive brunch vibes going strong.

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And let me know in the comments how yours turned out! Did you go for the rum extract or keep it kid-friendly? Maybe added a chocolate drizzle? I’m always excited to see your twists and tricks.

Got a question while baking? Drop it below so we can troubleshoot together.

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