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For the eggnog cream puffs:
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Preheat the oven to 400 F.
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Over medium-high heat, melt the butter with the eggnog in a medium-sized saucepan. Heat the liquids until just before boiling. Then turn the heat to low and quickly add in the salt and all of the flour. Use a rubber spatula or a wooden spoon to stir the flour until it has absorbed all of the liquid. Continue to stir constantly and cook for 1 to 2 minutes until the mixture is no longer wet.
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Transfer the dough to the bowl of your stand mixer, fitted with the paddle attachment. Turn the mixer to low speed and add the eggs one at a time. It is important to ensure that each egg is fully incorporated before adding the next egg. After the last egg has been added, the dough should be fairly thick and sticky.
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Use a 1-ounce size ice cream style scoop to scoop out balls of dough and place them on parchment lined baking sheets leaving an inch or two between each.
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Bake each sheet for 24-25 minutes or until puffy and golden. Remove pans from oven and set on a rack. Allow the cream puffs to cool completely before filling.
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For the nutmeg whipped cream:
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Chill the clean bowl and whisk attachment from your stand mixer in the fridge for 20 minutes or in the freezer for 5 minutes.
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Then remove the bowl from the refrigerator and add the whipping cream. Begin by whisking the cream on medium-high speed for 2 or 3 minutes. Slowly pour in the granulated sugar and vanilla extract. Turn the mixer to high speed and whip the cream until it forms stiff peaks and will hold its shape. Add the nutmeg and mix until evenly combined. Set aside.
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For the eggnog glaze:
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In a small bowl, mix together the icing sugar and eggnog until smooth.
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To assemble the cream puffs:
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Cut each cream puff in half horizontally with a serrated knife. Use a pastry bag, fitted with a star tip, to pipe nutmeg whipped cream on the bottom half of each cream puff. Place the top of the cream puff over the whipped cream.
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Spoon a small amount of eggnog glaze on each cream puff and sprinkle with additional nutmeg, if desired.
