Elsie's Homemade Eggnog Cream Puffs

Preheat oven to 400º. 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.

Add eggs, one at a time, beating well after each addition until smooth. Drop dough by rounded tablepsoonfuls 1 in. apart onto greased baking sheets. Bake 30-35 minutes or until puffed, very firm and golden brown. Pierce sides of each puff with top of 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. Fill cream puffs with whipped cream just before serving; replace tops.