1. Preheat your oven to 400°F and line a baking sheet with parchment paper.

2. In a medium saucepan, combine the water, butter, and salt. Bring the mixture to a boil over medium heat. Once boiling, remove the pan from the heat and stir in the flour and nutmeg until a smooth ball of dough forms.

3. Let the dough cool slightly, then add the eggs one at a time, vigorously stirring after each addition until the dough is completely smooth and incorporated.

4. Scoop the dough onto the prepared baking sheet, forming small, evenly-sized mounds. Bake for 20–25 minutes, or until the cream puff shells are puffed and golden brown. Allow them to cool completely on a wire rack.

5. In a large bowl, beat the heavy cream, confectioners’ sugar, eggnog, vanilla, and nutmeg until stiff peaks form.

6. Carefully slice the cooled cream puff shells in half. Fill each shell with a generous dollop of the eggnog whipped cream. Replace the tops and dust the Eggnog Cream Puffs Holiday with additional confectioners’ sugar.