Festive Eggnog Cream Puffs with Spiced Nutmeg Craquelin.

The holiday season often calls for desserts that feel a bit more architectural and impressive than a standard tray of cookies. Eggnog cream puffs—or pâte à choux—are the perfect candidate. While French pastry can sometimes feel intimidating, the process is actually quite logical and rewarding. This particular version takes the light, airy shell of a classic cream puff and fills it with a rich, eggnog-infused pastry cream that captures the essence of the holidays in a single bite.

To elevate these further, we are adding a craquelin layer. This is a thin disc of sweet dough placed on top of the puff before baking.¹ As the pastry rises, the craquelin shatters, creating a beautiful, crunchy “crackle” finish that adds a necessary texture to the soft cream filling. It transforms a simple cream puff into a professional-looking patisserie treat.

Ingredients for Eggnog Cream Puffs

This recipe consists of three parts: the crunchy topping, the airy pastry shell, and the spiced eggnog filling.

The Spiced Craquelin

Unsalted Butter: 4 tablespoons (55g), softened.
Brown Sugar: 1/4 cup (50g).
All-Purpose Flour: 1/2 cup (65g).
Freshly Grated Nutmeg: 1/2 teaspoon.

The Pâte à Choux (Pastry Shell)

Water: 1/2 cup (120ml).
Whole Milk: 1/2 cup (120ml).
Unsalted Butter: 1/2 cup (115g), cubed.
Salt: 1/4 teaspoon.²
Granulated Sugar: 1 teaspoon.
All-Purpose Flour: 1 cup (125g).
Eggs: 4 large, at room temperature.³

The Eggnog Pastry Cream

Eggnog: 2 cups (high-quality, thick store-bought or homemade).
Egg Yolks: 4 large.⁴
Granulated Sugar: 1/4 cup (50g).
Cornstarch: 3 tablespoons.⁵
Vanilla Extract: 1 teaspoon.⁶
Dark Rum or Bourbon: 1 tablespoon (optional, for that authentic eggnog kick).
Heavy Cream: 1/2 cup, whipped to stiff peaks (to fold in at the end).

Step-by-Step Instructions

Preparing the Craquelin

In a small bowl, cream together the butter, brown sugar, and nutmeg. Stir in the flour until a dough forms. Roll the dough between two sheets of parchment paper to a thickness of about 1/8 inch. Place the flat sheet in the freezer for at least 20 minutes. This needs to be very cold so you can cut neat circles later.

Cooking the Pastry Base

Preheat your oven to 400°F (200°C).⁷ In a medium saucepan, combine the water, milk, butter, salt, and sugar. Bring to a boil over medium heat. As soon as the butter is melted and the liquid is boiling, dump in the flour all at once.

Stir vigorously with a wooden spoon until a thick dough forms and pulls away from the sides, leaving a thin film on the bottom of the pan. Continue to cook and stir for about 2 minutes to “cook out” the raw flour taste. Transfer the dough to a stand mixer and let it cool for 5 minutes.

Incorporating the Eggs

With the mixer on medium speed, add the eggs one at a time. Ensure each egg is fully incorporated before adding the next. After the fourth egg, the dough should be glossy and fall off the beater in a slow, “V” shape. If it’s too stiff, whisk a fifth egg and add it a teaspoon at a time until the consistency is right.

Shaping and Baking

Pipe 2-inch mounds of dough onto a parchment-lined baking sheet. Take your frozen craquelin out of the freezer and cut out circles slightly smaller than the diameter of your puffs. Place one disc on top of each mound.

Bake at 400°F for 15 minutes, then reduce the heat to 350°F (175°C) and bake for another 15–20 minutes. Do not open the oven door during the first 25 minutes, or the steam will escape and the puffs will collapse. Once golden and firm, remove them and immediately poke a small hole in the side of each with a toothpick to let the remaining steam out.

Making the Eggnog Filling

While the shells cool, whisk the egg yolks, sugar, and cornstarch in a bowl. In a saucepan, heat the eggnog until it just begins to simmer.⁸ Slowly pour the hot eggnog into the yolk mixture while whisking constantly.

Return the whole mixture to the saucepan and cook over medium heat, whisking until it thickens into a pudding-like consistency. Remove from heat, stir in the vanilla and rum, and cover with plastic wrap (pressing it directly onto the surface). Chill until cold. Once cold, fold in the whipped heavy cream to lighten the texture.

Flavor and Texture Notes

The first sensation is the crunch of the nutmeg craquelin, which tastes like a spicy shortbread cookie. This gives way to the hollow, buttery pastry shell. The filling is the star—it is thick, velvety, and tastes exactly like a glass of premium eggnog.

The inclusion of rum and nutmeg provides a sophisticated warmth that keeps the pastry from feeling too sugary. Because the choux pastry itself isn’t very sweet, the dessert feels perfectly balanced. It is light enough to eat after a heavy holiday meal but rich enough to feel like a true indulgence.

Tips and Variations

The Filling Hack: If you are in a rush, you can skip the homemade pastry cream and fold eggnog spices (nutmeg, cinnamon, rum extract) into a bowl of stiffly whipped heavy cream and powdered sugar.
Chocolate Dipped: Dip the bottom of the puffs in melted dark chocolate before filling for an extra layer of flavor.
Mini Puffs: Pipe smaller mounds (about 1 inch) to create bite-sized appetizers for a holiday party. Reduce the bake time by about 10 minutes.
Alternative Spirits: If you don’t like rum, brandy or bourbon are excellent substitutes that pair beautifully with the nutmeg.

Storage and Make-Ahead

The Shells: You can bake the shells up to 2 days in advance. Store them in an airtight container at room temperature. If they soften, crisp them up in a 300°F oven for 5 minutes before filling.
The Filling: The eggnog pastry cream can be made 24 hours in advance. Keep it in the fridge and fold in the whipped cream just before you are ready to assemble.
Once Filled: Like all cream puffs, these are best served within 2–4 hours of filling. The moisture from the cream will eventually soften the pastry shell.

Serving Suggestions

These look beautiful on a tiered cake stand or a simple wooden board.

Dusting: A light snow-like dusting of powdered sugar over the tops right before serving adds to the festive look.
Pairing: Serve these with a hot cup of spiced chai or a dark roast coffee. The bitterness of the coffee highlights the creamy sweetness of the eggnog.
Garnish: A few cinnamon sticks or star anise scattered around the serving platter makes for a professional, holiday-themed presentation.

FAQ

Why didn’t my cream puffs rise?

This usually happens if the eggs were added while the dough was too hot (cooking the eggs) or if the oven door was opened too early. Steam is what makes them rise, so keeping the heat trapped is essential.

Can I use a different milk?

For the pastry cream, you can use 2% milk if you must, but the richness of eggnog is what gives this recipe its identity. If you use a thinner milk, you may need an extra half-tablespoon of cornstarch to ensure the filling is thick enough.

My pastry cream is lumpy, can I fix it?

Yes. Simply pass the warm pastry cream through a fine-mesh sieve into a clean bowl. This will remove any bits of cooked egg or undissolved cornstarch and result in a silky texture.

Conclusion

Eggnog cream puffs are a delightful departure from the usual holiday pies and cakes. They offer a refined way to enjoy a classic seasonal flavor, wrapped in a French pastry technique that never fails to impress. While they require a few different steps, the result is a sophisticated dessert that perfectly captures the warmth and spirit of the season.