Ingredients
Equipment
Method
Preparation
- Preheat oven to 400°F (200°C). In a saucepan, combine water and butter; bring to a boil.
- Remove from heat and stir in flour until a dough forms. Let cool for 5 minutes.
- Beat in eggs one at a time, fully incorporating each before adding the next.
- Transfer dough to a piping bag fitted with a star or round tip.
- Pipe rose-shaped swirls onto a baking sheet lined with parchment paper.
- Bake for 20–25 minutes or until puffed and golden brown. Cool completely.
Filling
- For filling, whisk eggnog, sugar, cornstarch, and nutmeg in a saucepan over medium heat.
- Cook until thickened, remove from heat, stir in vanilla, and let it cool.
- (Optional) Fold in whipped cream for extra smoothness.
- Slice cream puffs or poke a hole in the base and pipe in the chilled filling.
- Dust tops with powdered sugar before serving.
Nutrition
Notes
Feel free to customize the filling with other flavors, like vanilla custard or coffee cream. Store puffs in an airtight container in the refrigerator for up to two days.