Light and fluffy dough puffs filled with crispy bacon and creamy cheddar.
Preheat oven to 375. Cook bacon until crisp. ( I bake in the oven ahead of time.) Set aside to cool. Combine water and butter in a medium saucepan. Bring to a boil and melt butter. Add in the flour. Stir vigorously until the mixture forms a ball and separates from the side of the pan. Lower heat and cook for 1 minute. Remove dough from the pan and place it in a stand mixer or another bowl. Allow the dough to cool slightly. Slowly Beat in eggs one at a time and until each is just incorporated. Do not overmix. Fold in garlic and onion powder. Crumble the bacon and fold that and the cheese into the dough. Using a Tablespoon scoop dough onto a parchment-lined or greased baking sheet. Bake for 28 minutes or until golden brown. Serve immediately. (Can be frozen for up to 3 months.)