Eggnog Eclairs
Author: Nikki
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!
Eclair Pastry Shell
  • ¾ cup butter
  • 1½ cups water
  • 1½ cups flour
  • ½ teaspoon salt
  • 1 Table spoon sugar
  • 6 eggs, room temperature
Eggnog Filling
  • 2 cups whipping cream
  • ¼ cup sugar
  • 5.1 ounce vanilla instant pudding
  • 2 cups eggnog
Eggnog Frosting
  • 8 ounces of bakers white chocolate
  • ¼ cup butter
  • 2 cups powdered sugar
  • ⅓ cup eggnog
  • nutmeg to garnish
  1. Preheat oven to 400 degrees F.
  2. Line cookie sheet with parchment paper.
  3. In a medium size sauce pan bring butter and water to a boil.
  4. Add flour, salt and sugar and mix well with a wooden spoon over medium heat for 1 minute.
  5. Remove from the stovetop and allow to cool for 5 minutes.
  6. With an electric mixer add eggs one at a time, mixing well after each egg.
  7. Spoon dough into a large pastry bag or a Zip-lock bag. Cut off the tip of a corner, About ½ inch
  8. Pipe dough in 3" strips, coming back over the top for 2 layers of dough.
  9. 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.
  10. Cool completely on wire rack.
Eggnog Filling
  1. In a medium size bowl, beat whipping cream and sugar until stiff peaks form.
  2. In a separate bowl mix pudding and eggnog together. Mix well and chill in refrigerator for 5 minutes.
  3. Spoon into filling into pastry bag with an ⅛" opening.
  4. 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.
Eggnog Frosting
  1. Melt white chocolate and butter together in a microwavable bowl, stirring about every 30 seconds until completely smooth.
  2. Add powdered sugar and eggnog and mix well.
  3. Frost each éclair with a strip of frosting down the center of each éclair.
  4. Keep refrigerated.
Recipe by Chef in Training at