Ingredients
(For about 100 puffs)
- 2 cups water
- 2 cups beaten eggs
- 2 1/2 cups flour
- 1 cup butter cut into small pieces
- A pinch of salt
- A pinch of pepper
- 1/2 tsp nutmeg
- Herbes de Provence to taste
- 10 oz grated cheese
- 5 oz crumbled bacon
Instructions
- Preheat oven to 350°F.
- In a large saucepan over medium heat, bring to a boil the water with the butter and the salt. Remove from heat.
- Immediately add the flour all at once and place back to the heat and cook for about one to two minutes stirring constantly. Remove from heat and allow to cool slightly.
- Transfer the dough into a stand mixer bowl and pour the beaten eggs in 6 times mixing well between each addition. The dough has to absorb the eggs before adding more. The dough should be dry and soft and should stick to the spoon.
- Add the remaining ingredients and stir one last time to combine.
- Pour the dough in a large piping bag fitted with a large round nozzle and make little balls on a baking tray lined with parchment paper or silicone mats.
- Smooth peaks out with fingertips lightly wet with water.
- Bake for about 25-30 minutes.