Cheesy Bacon Dauphine Puffs

Prepare the Choux Pastry

1. 1Combine water, butter, and salt in a saucepan over medium heat. Bring to a rolling boil, then remove from heat.
2. 2Add 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. 3Return 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. 4Allow 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. 1While the choux pastry cools, rice or mash the boiled potatoes until completely smooth without any lumps.
2. 2Gently fold the mashed potatoes into the prepared choux pastry until just combined.
3. 3Stir in the grated Gruyère cheese, crispy bacon bits, nutmeg, and black pepper until evenly distributed. Do not overmix.

Fry the Dauphine Puffs

1. 1Heat the frying oil in a deep pot or Dutch oven to 170°C (340°F). Use a thermometer to monitor the temperature.
2. 2Using 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. 3Fry in batches for 5-7 minutes, turning occasionally, until the dauphine puffs are golden brown and cooked through.
4. 4Remove the fried puffs with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
5. 5Serve immediately as a savory side dish or appetizer.