Categories: Pastries

Ingredients

• 1 1/2 cups water
• 1/2 cup butter, cut into 4 pieces
• 1 tsp. kosher salt
• Pinch ground red pepper (cayenne)
• Pinch freshly grated nutmeg
• 1 1/2 cups all-purpose flour
• 6 to 7 eggs, racked into a bowl, but not beaten
• 3/4 cup lightly toasted pecans
• 1/3 cup cooked, crumbled bacon
• 5 oz. grated sharp cheddar cheese (about 1 1/2 cups)
• 1/4 cup freshly grated parmesan

Directions

1. Heat oven to 425 degrees. Line two baking sheets with nonstick baking mats or parchment paper.

2. In a heavy-bottomed, medium saucepan, heat water, butter, salt, red pepper and nutmeg over high heat, stirring to melt the butter. Bring to a boil and add flour all at once.

3. Remove from heat and stir vigorously with a wooden spoon until mixture forms a smooth, thick paste. Return pan to eat and cook, stirring constantly, for 1 minute or so to cook out any excess moisture. The dough should start to form a shiny ball and pull away from the sides of the pan.

4. Transfer dough to the bowl of a stand mixer fitted with the paddle attachment. Add 1 egg, heating on low speed until the egg is incorporated and dough is smooth. Repeat 5 times, making sure each egg is thoroughly incorporated and dough is smooth before adding the next egg. Dough is ready when it plops off a spoon.

5. If dough is too stiff, add remaining egg. Fold in pecans, bacon and cheddar. Drop dough in 2 Tablespoon mounds, spaced about 1 inch apart on prepared baking sheets. Sprinkle with parmesan. Bake 25 to 30 minutes, or until deep golden brown.

6. Cool on wire racks. Serve barely warm or at room temperature.

7. makes about 4 dozen

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