Eggnog Cream Puffs

• 1 cup water
• 1/2 cup butter, cubed
• 1/8 teaspoon salt
• 1 cup all-purpose flour
• 3/4 teaspoon ground nutmeg
• 4 large eggs
• 1-1/2 cups heavy whipping cream
• 1-1/2 cups confectioners' sugar
• 1/4 cup eggnog
• 1 teaspoon vanilla extract
• 1/8 teaspoon ground nutmeg
• Additional confectioners' sugar

1. Preheat oven to 400u0b0. In a large saucepan, bring water, butter and salt to a rolling boil. Add flour all at once and nutmeg and stir until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan. Remove from heat; let stand 5 minutes.
2. Add eggs, one at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny. Drop dough by rounded tablespoonfuls 1 in. apart onto greased
3. . Bake 30-35 minutes or until puffed, very firm and golden brown. Pierce sides of each puff with tip of a knife. Cool on wire racks. Cut top third off each puff.
4. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar, eggnog, vanilla and nutmeg; beat until soft peaks form. Fill cream puffs with whipped cream just before serving; replace tops. Dust with additional confectioners' sugar. Serve immediately.

water, butter, salt, flour, ground nutmeg, eggs, heavy whipping cream, sugar, eggnog, vanilla, ground nutmeg, sugar

Taken from www.tasteofhome.com/recipes/eggnog-cream-puffs/ (may not work)