Let’s get cooking! Follow these steps to create your own batch of Eggnog Cream Puffs:

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a medium saucepan over medium heat, combine the water, butter, and salt. Bring to a boil, stirring until the butter is melted.
3. Reduce the heat to low and add the flour all at once, stirring vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
4. Remove from heat and let the mixture cool for about 5 minutes. Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
5. Using a pastry bag or a spoon, pipe or drop tablespoon-sized mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 20-25 minutes until the puffs are golden brown and crisp. Transfer to a wire rack to cool completely.
7. In a mixing bowl, whip the heavy cream until soft peaks form. Add the eggnog, sugar, vanilla extract, and nutmeg, and continue whipping until the mixture is thick and holds firm peaks.
8. Once the puffs are cool, use a serrated knife to cut them in half horizontally. Fill each puff with the eggnog cream mixture using a spoon or pastry bag.
9. Dust with additional nutmeg before serving, if desired.

As my Abuela always said, “A little patience and a lot of love make the best dishes.” Enjoy the process and savor every bite!