Eggnog Eclairs – Chef in Training
These Eggnog Eclairs have a light and fluffy pastry shell that is filled with a delicious eggnog cream and topped with an eggnog frosting. They are a delightful and delicious holiday treat!
I have come to love eggnog in baked goods, and these eclairs are up there at the top of the list of eggnog favorites. These literally disappeared from the dessert table and multiple people asking for the recipe. If you need that perfect holiday treat, look no further! These Eggnog Eclairs have got you covered.
The pastry shell is glorious. It is light, fluffy and everything you want in a pastry shell. The eggnog filling is light and not overbearing. It has just the right about of eggnog to please eggnog lovers and non-lovers alike. There is a subtle eggnog frosting on top of each of the eclair for the perfect finishing touch. Definitely make these this holiday season, you will not regret it!
Recipe type: Dessert
- ¾ cup butter
- 1½ cups water
- 1½ cups flour
- ½ teaspoon salt
- 1 Table spoon sugar
- 6 eggs, room temperature
- 2 cups whipping cream
- ¼ cup sugar
- 5.1 ounce vanilla instant pudding
- 2 cups eggnog
- 8 ounces of bakers white chocolate
- ¼ cup butter
- 2 cups powdered sugar
- ⅓ cup eggnog
- nutmeg to garnish
- Preheat oven to 400 degrees F.
- Line cookie sheet with parchment paper.
- In a medium size sauce pan bring butter and water to a boil.
- Add flour, salt and sugar and mix well with a wooden spoon over medium heat for 1 minute.
- Remove from the stovetop and allow to cool for 5 minutes.
- With an electric mixer add eggs one at a time, mixing well after each egg.
- Spoon dough into a large pastry bag or a Zip-lock bag. Cut off the tip of a corner, About ½ inch
- Pipe dough in 3″ strips, coming back over the top for 2 layers of dough.
- Bake for 20 to 25 minutes. Time may vary depending on the calibration of your oven. Eclairs should be golden brown in color and feel hollow.
- Cool completely on wire rack.
- In a medium size bowl, beat whipping cream and sugar until stiff peaks form.
- In a separate bowl mix pudding and eggnog together. Mix well and chill in refrigerator for 5 minutes.
- Spoon into filling into pastry bag with an ⅛” opening.
- Using the end of the decorating tip, puncture a hole into the end of each side of the éclair and fill the éclair until it is full.
- Melt white chocolate and butter together in a microwavable bowl, stirring about every 30 seconds until completely smooth.
- Add powdered sugar and eggnog and mix well.
- Frost each éclair with a strip of frosting down the center of each éclair.
- Keep refrigerated.