Cheesy Bacon Dauphine Puffs

Prepare the Choux Pastry

1. Combine water, butter, and salt in a saucepan over medium heat. Bring to a rolling boil, then remove from heat.
2. Add the sifted flour all at once and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
3. Return the pan to low heat and cook, stirring constantly, for 1-2 minutes to dry out the dough. Remove from heat and transfer to a mixing bowl.
4. Allow the dough to cool slightly for 5 minutes, then beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth and glossy.

Prepare the Potato Mixture

1. While the choux pastry cools, rice or mash the boiled potatoes until completely smooth without any lumps.
2. Gently fold the mashed potatoes into the prepared choux pastry until just combined.
3. Stir in the grated Gruyère cheese, crispy bacon bits, nutmeg, and black pepper until evenly distributed. Do not overmix.

Fry the Dauphine Puffs

1. Heat the frying oil in a deep pot or Dutch oven to 170°C (340°F). Use a thermometer to monitor the temperature.
2. Using two spoons or a small ice cream scoop, carefully drop spoonfuls of the potato mixture into the hot oil. Do not overcrowd the pot.
3. Fry in batches for 5-7 minutes, turning occasionally, until the dauphine puffs are golden brown and cooked through.
4. Remove the fried puffs with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
5. Serve immediately as a savory side dish or appetizer.