Ingredients:

  • 1 cup water
  • 0.5 cup unsalted butter, cubed
  • 1 tsp granulated sugar
  • 0.5 tsp salt
  • 1 cup all-purpose flour, sifted
  • 4 large eggs, room temperature
  • 2 cups full-fat eggnog
  • 4 large egg yolks
  • 0.33 cup granulated sugar
  • 3 tbsp cornstarch
  • 1 tsp vanilla extract
  • 0.25 tsp ground nutmeg
  • 0.5 cup heavy cream

Instructions:

  1. In a heavy-bottomed saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium-high heat.
  2. Add the flour all at once and stir vigorously with a wooden spoon until a smooth ball forms and a thin film appears on the bottom of the pan.
  3. Transfer dough to a stand mixer and beat on low for 2 minutes to cool. Add eggs one at a time, ensuring each is fully incorporated before adding the next, until the dough is glossy and holds a 'V' shape.
  4. Pipe 2-inch rounds onto parchment-lined baking sheets. Bake at 425°F for 25-30 minutes until deep golden brown.
  5. Immediately prick the side of each puff with a toothpick to release steam. Let cool completely on a wire rack.
  6. For the filling: Whisk egg yolks, 1/3 cup sugar, and cornstarch. Heat eggnog until steaming, then slowly temper into the yolk mixture. Return to heat and whisk until thickened. Stir in vanilla and nutmeg, then chill.
  7. Whip heavy cream to stiff peaks and fold into the chilled eggnog custard. Pipe into cooled shells and dust with extra nutmeg.