Bacon Parmesan Cheese Puffs

You will need:

4 strips of thick-sliced bacon
1/2 cup whole milk
4 tablespoons (1/ 2 stick) unsalted butter
1 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon sugar
1/8 teaspoon cayenne
1-1/4 cups bread flour, sifted
3 large eggs
1-1/4 cups grated Parmesan cheese

Method:

Heat the oven to 425˚. Line two baking sheets with parchment paper. Cook the bacon in a large skillet over medium-low heat until crisp, but not too dark. Transfer the bacon to a plate lined with paper towels, and reserve 1/4 cup of the rendered fat. When the bacon is cool, chop to make 1/2 cup. Bring the milk, 1/2 cup water, the butter, and the reserved bacon fat, to a simmer in a medium saucepan over medium heat. Stir in the salt, onion powder, sugar, and cayenne. Add the flour and, using a wooden spoon, stir very quickly in one direction. The flour will quickly absorb the liquid and form a dough. Continue stirring to cook the flour and simmer off more of the moisture an additional minute or two, until the dough pulls away from the sides of the saucepan. Transfer the dough to the bowl of an electric mixer fitted with the paddle attachment. Add the eggs one at a time, mixing on medium speed until each is incorporated into the dough, which will change from shiny to sticky, as the eggs are worked in. On low speed, stir in 1 cup of the Parmesan and the bacon until just combined. Using a small ice cream scoop (about 2 inches in diameter), scoop the dough onto the prepared baking sheets. Top the cheese puffs with an equal amount of the remaining 1/4 cup Parmesan. Bake until puffed and golden, 20 to 25 minutes. Serve warm.