1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a saucepan, combine water, butter, salt, and sugar. Bring to a boil.

3. Remove from heat and stir in flour all at once until the dough pulls away from the sides.

4. Return to heat and stir for 1–2 minutes to dry out slightly.

5. Transfer to a bowl and let cool for 5 minutes.

6. Add eggs one at a time, mixing well after each until smooth and glossy.

7. Pipe or spoon small mounds of dough onto the baking sheet.

8. Bake for 25–30 minutes until puffed and golden. Cool completely.

9.

10. For the filling, whisk egg yolks, sugar, and cornstarch in a bowl until smooth.

11. Heat milk, eggnog, nutmeg, cinnamon, and cloves until steaming.

12. Slowly pour into the yolk mixture, whisking constantly.

13. Return to saucepan and cook over medium heat until thickened.

14. Remove from heat, stir in butter and vanilla, and cool completely.

15. Cut cooled puffs in half and fill with the eggnog cream.

16. Dust with powdered sugar before serving.