Preheat your oven to 400°F (200°C). Prepare baking sheets by greasing or lining with parchment paper.

In a medium saucepan, combine 1 cup of water, ½ cup of cubed unsalted butter, and a pinch of salt. Bring to a rolling boil, stirring occasionally.

Once boiling, add 1 cup of all-purpose flour and ½ teaspoon of ground nutmeg. Stir until the dough pulls away from the sides.

Remove from heat and let the dough rest for about 5 minutes.

Add 4 large room temperature eggs, one at a time, beating well after each addition to achieve a smooth consistency.

Spoon the choux pastry into a piping bag and pipe rounded tablespoons onto the prepared baking sheets, spacing them 1 inch apart.

Bake for 30-35 minutes or until golden brown. Pierce each puff slightly to release steam after baking.

While puffs cool, whip 1 cup of heavy cream until thick, then mix in ½ cup of confectioners' sugar, 1 cup of eggnog, 1 teaspoon of vanilla extract, and a pinch of nutmeg.

Once cooled, cut the tops off each puff and fill generously with the whipped eggnog mixture.

Dust with confectioners' sugar before serving.