Prepare recipe for Cream Puff or Choux Paste.
Force dough through a pastry bag and tube, or drop by spoonfuls 2 inches apart onto lightly greased baking sheets.
Bake at 425CF 20 minutes, or until golden brown.
Turn off oven.
Prick puffs with a fork and return to oven for 20 minutes.
Remove puffs to wire racks and cool completely.
Cut off tops of puffs.
Spoon about 3 tablespoons Eggnog Pineapple Filling, into each shell.
On a serving plate, arrange puffs to form a tree.