Eggnog Cream Puffs Recipe: For 24 Servings

Instructions:

1. For the Eggnog Filling: Whisk the 4 large egg yolks, 1/3 cup sugar, and 3 tbsp cornstarch in a medium bowl until pale and thick. Note: This prevents the cornstarch from clumping when the hot liquid hits it.
2. Combine the 1 1/2 cups eggnog and 1/2 cup milk in a saucepan and bring to a simmer until small bubbles form around the edges.
3. Slowly temper the hot eggnog into the yolk mixture, whisking constantly until fully combined.
4. Return the mixture to the pan and cook over medium heat until it thickened and starts to bubble.
5. Remove from heat and stir in the 1/2 tsp nutmeg, 1 tsp vanilla paste, and 1 tbsp bourbon.
6. Transfer to a bowl, press plastic wrap directly onto the surface, and chill until completely cold and set.
7. Execute the Choux Pastry: Preheat your oven to 400°F (200°C) and line two baking sheets.
8. In a saucepan, bring the 1/2 cup water, 1/2 cup milk, 8 tbsp butter, 1 tsp sugar, and 1/2 tsp salt to a boil until the butter is completely melted.
9. Add the 1 cup sifted flour all at once and stir vigorously until a smooth ball forms and leaves a film on the pan. Note: This film indicates the flour is properly hydrated.
10. Transfer the dough to a bowl and let it cool for 2 minutes, then beat in the 4 eggs one at a time until the dough is glossy and hangs in a 'V' shape.
11. Pipe and Bake Well: Pipe 2 inch mounds onto the prepared sheets, leaving space between each.
12. Bake at 400°F (200°C) for 15 minutes, then reduce heat to 350°F (180°C) and bake for another 20 minutes until golden and hollow sounding.
13. Remove from the oven and immediately poke a small hole in each shell to release steam.
14. Assemble the Puffs: Once the shells are completely cool, cut them in half or use a piping tip to fill through the steam hole.
15. Fill each shell generously with the chilled eggnog cream.
16. Dust with 2 tbsp powdered sugar until they look like little snow covered mountains.