Ingredients
1 cup water1/2 cup butter, cubed1/8 teaspoon salt1 cup all-purpose flour3/4 teaspoon ground nutmeg4 large eggs, room temperatureWHIPPED CREAM:1-1/2 cups heavy whipping cream1-1/2 cups confectioners’ sugar1/4 cup eggnog1 teaspoon vanilla extract1/8 teaspoon ground nutmegAdditional confectioners’ sugar
Preparation
Preheat oven to 400°. In a large saucepan, bring water, butter and salt to a rolling boil. Add flour all at once; add nutmeg and stir until blended. Cook over medium heat, stirring vigorously until mixture pulls away from side of pan. Remove from heat; let stand 5 minutes.
Add eggs, 1 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 baking sheets. Bake 30-35 minutes or until puffed, very firm and golden brown. Pierce sides of puffs with tip of a knife. Cool on wire racks. Cut top third off each puff.
In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar, eggnog, vanilla and nutmeg; beat until soft peaks form. Just before serving, fill cream puffs with whipped cream; replace tops. Dust with additional confectioners’ sugar. Serve immediately.
