Ingredients
Scale
The key to this dish lies in selecting the right ingredients—fresh eggs, quality butter, and real vanilla extract all make a noticeable difference. When I moved from professional kitchens to cooking at home, I learned to appreciate using simple, good-quality components rather than relying on shortcuts. For the eggnog cream filling, using authentic eggnog (or making your own) adds a depth of flavor that’s worth the extra step.
- 1 cup water
- 8 tablespoons (1 stick) unsalted butter
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup eggnog (store-bought or homemade)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg (plus extra for garnish)
If you want to make this dairy-free, you can substitute the butter with vegan margarine and use coconut cream instead of heavy cream. For the eggnog, almond milk-based versions work well too, though it will slightly change the flavor profile.
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat until the butter melts completely.
- Remove the pan from heat and stir in the flour all at once. Mix vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan, about 1-2 minutes.
- Return the pan to low heat and cook the dough for 1-2 minutes, stirring constantly to dry it out slightly. This step helps the puffs hold their shape.
- Transfer the dough to a mixing bowl and let it cool for 5 minutes. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. The dough should become smooth and glossy.
- Using a piping bag or spoon, drop tablespoon-sized mounds onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 20 minutes at 400°F, then reduce the temperature to 350°F (175°C) and bake for an additional 15 minutes until golden and puffed. Avoid opening the oven during baking to prevent collapse.
- Remove from oven and prick each puff with a toothpick to release steam. Let cool completely on a wire rack.
- Meanwhile, whip the heavy cream with powdered sugar, vanilla extract, eggnog, and nutmeg until soft peaks form. Be careful not to overwhip—this filling should be light and silky.
- Slice each cooled puff in half horizontally and fill generously with the eggnog cream. Dust with extra nutmeg before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
