Bacon Cheesy Puffs

 

 

Ingredients

½ Pound bacon, finely diced

1 Cup unsalted butter, room temperature

1 Cup water

2 Teaspoons granulated sugar

2 Teaspoons kosher salt

Dash cayenne pepper

2 ¼ - 2 ½ Cups all purpose flour

10 Ounces sharp cheddar cheese, shredded

6 Large eggs, room temperature

Paprika, Optional

Directions

Preheat oven to 400°F.  In a large nonstick frying pan, cook bacon until crispy.  Remove and set bacon aside for later use.  Combine butter, water, sugar, salt and cayenne pepper, in a large saucepan.  Simmer on medium heat until the butter melts.  Add 2 cups of flour reduce heat and stir constantly with a wooden spoon, approximately 1 minute. 

Pour mixture into a mixing bowl, using an electric mixer beat for 1 minute, allowing mixture to cool a little.  Increase the speed, add one egg at a time and mix until each is well incorporated before adding the next egg.  Batter will be firm but not runny, if needed add the remaining flour to stiffen the batter.   

Fold in the cheddar cheese and bacon.  Line a cookie sheet with parchment paper.  Spoon the dough in heaping tablespoons onto the cookie sheet.  Bake for 10-15 minutes, until puffed and golden brown.  Sprinkle with paprika and serve while still warm.

*TIP* A pastry bag or a zip top bag with one of the bottom corners cut off can be used to pipe the dough onto the cookie sheet, making them more uniformed.  Dough can be kept in the refrigerator for 2-3 days, and left over puffs can also be frozen for later use.