Oh, Eggnog Cream Puffs. Where do I even start? The first time I made these, I was aiming to impress my in-laws at Christmas and, honestly, I’d lost a bet. I thought, how hard could they be? Well. There was flour everywhere, my mixer was possessed, and I definitely did burn my first batch. But—true story—the house smelled like every holiday memory rolled up together, and my father-in-law nearly ate half the tray before dinner. (He claims it was for, you know, ‘quality control’). So now, every year, these puffs are as non-negotiable as cheesy Christmas jumpers and awkward family charades.

So Why Do I Actually Make These?

I make this when I want something with a bit of old-school holiday charm, but with my own twist. My family goes wild for the creamy eggnog filling (I do too—it’s criminally easy to just eat with a spoon). My cousin says it reminds her of Christmas mornings as a kid, which is probably the best compliment I’ve gotten on a dessert. Also, let’s be honest, it covers up for when the turkey is dry (I still haven’t mastered that bird).

These puffs are perfect when you want to look fancy with very little actual stress. And if you’ve ever screamed internally when pastry won’t puff, trust me, I’ve been there. Actually, sometimes mine come out a little wonky—no one seems to care!

Your Ingredient Lineup (With a Few Swaps)

1 cup water (or honestly, half milk/half water gives it a richer vibe)
8 tbsp unsalted butter (my nan always said it had to be Kerrygold, but just use what you’ve got)
1 cup all-purpose flour
1/4 tsp salt (I accidentally used smoked salt once—don’t do that, very odd)
4 large eggs (sometimes 5 if they’re tiny eggs from the corner shop)
1 cup heavy cream
1/2 cup eggnog (store-bought is fine, or if you want homemade, Serious Eats is pretty thorough)
1/3 cup powdered sugar (I’ve used less when out, but more is more, right?)
1/4 tsp freshly grated nutmeg (I sometimes add a pinch more, I like it spicy)
1 tsp vanilla extract (I once forgot it; they were still pretty good, but not as dreamy)

How I Actually Make These (Don’t Sweat the Small Stuff)

Preheat the oven to 400°F (200°C), because these puffs love a hot start.
In a pot, bring the water (or that half-milk mix!), butter, and salt to a rolling boil. Add flour all at once. Stir like your life depends on it until the dough pulls away from the sides—think sticky, shiny playdough. Don’t panic if it looks lumpy at first; it’s all part of the drama.
Take it off the heat. Let it cool for maybe 4–5 min, or until you can poke it without burning yourself (voice of experience). Now, add the eggs in one at a time, beating like mad between each. You want it thick—but just thin enough to drop from a spoon and maybe leave a tail.
Drop golf-ball sized blobs onto a baking sheet lined with parchment (I use two spoons, but a piping bag looks fancier—up to you). Give them lots of space, they’ll puff up and sprawl like puppies on a rug.
Bake for 20–25 min until golden and puffy and hollow-sounding when you tap. If they’re still a bit damp, turn off the oven, crack the door, and let ‘em sit for five. (Don’t open the oven early or I’ll come shake my finger at you—kidding, but kinda not.)
While the puffs are cooling, whip the cream till it holds soft peaks (this is where I sneak a taste). Gently fold in the eggnog, sugar, nutmeg, and vanilla. It should taste like liquid Christmas.
Slit the puffs (horizontally, not quite all the way through), then pipe or just spoon in as much filling as you dare.
Chill them for a half hour if you can stand to wait. I usually can’t…

Notes From the (Messy) Trenches

If your dough is runny after the eggs, add a tablespoon more flour—sometimes humidity is the enemy, or maybe it’s just me.
If you’re feeling brave, try making your own eggnog (honestly, store versions work fine if you’re in a rush or, say, out of energy after chasing the cat off the countertop).
Piping bags look super pro, but I once used a Ziploc bag with a corner snipped off. It worked—ish.

What I’ve Tried For Variations (So You Don’t Have To)

I swapped in bourbon eggnog once. Everyone over 18 loved it; my nephew was not a fan, so careful there!
One time I added a dash of cinnamon to the cream. It was… interesting? Not my style, your mileage may vary.
I tried chocolate puffs with eggnog cream (don’t bother—it just got weird).

The Gear You Might Need (Or Not)

You’ll want a saucepan, a wooden spoon (or in a pinch, a heavy spatula), baking sheet, and mixer for the cream. If you don’t have a piping bag, like I keep losing mine, just go with spoons or the Ziploc trick. The main thing is: don’t let missing equipment talk you out of this—it really doesn’t matter in the end.

How I Try to Store ‘Em (But They Rarely Last)

Technically (ha), you can store these in the fridge, loosely covered, for up to two days. The puffs start to soften because of the filling, but some folks—my aunt included—reckon they taste better the next day anyway. In my house, they barely make it till morning, so your guess is as good as mine.

How I Like to Serve Eggnog Cream Puffs

I just arrange them on a big platter, dust with extra powdered sugar or a little more nutmeg. Sometimes I bring out a jug of hot chocolate for the kids and a sneaky splash of spiced rum for the adults—bit of a tradition now. At Christmas, I serve them with cinnamon sticks poked in, looking festive. No one’s complained yet!

A Few Cautionary Pro Tips From My Own Mishaps

Don’t skimp on beating in the eggs. I once rushed it because the football was starting, and they ended up flatter than pancakes.
If your oven runs hot (mine does, the old thing), check at 18 minutes rather than 20—they go form perfect to charred quick.
Let the puffs cool before filling. I’ve tried the impatient version, and the cream went fully rogue, oozing out everywhere.

FAQ: Some Odd but Useful Questions I’ve Actually Had

Can I make these ahead? Yep! You can make the empty puffs a day ahead. Fill close to serving—they get soggier as they sit, though honestly, still edible.
Do I really need to use fresh nutmeg? Well, I do because a little grating makes me feel like Nigella, but jarred stuff will do. It’s not a deal breaker.
Can I freeze them? Yes—just the unfilled puffs. Thaw and re-crisp in the oven 5 minutes at 350°F. Filled ones: nope.
What if my cream is runny? Either your cream wasn’t cold or you overbeat it. Or maybe the eggnog went rogue. (Happened to me—still tasty, just messier!)
Why did my puffs collapse? Usually, opening the oven too early is the culprit. Or sometimes—on second thought—it’s just luck.
Do you ever use store-bought whipped topping? I tried once, was in a hurry, wasn’t my favorite but would do in a pinch for sure.
Found a decent video guide at King Arthur Baking that helped my technique—but you don’t have to be a perfectionist!

(Personal tangent—last year my neighbor tried to bribe me for a tray of these in exchange for shoveling my snowy drive. I said yes, then regretted having to share. Just goes to show, people love these little things.)

Eggnog Cream Puffs