Eggnog Cream Puffs

1. 1

   Preheat oven to 400u00b0. 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. 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. 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. 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.

* Per serving · 4 servings · Values may vary.

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