Cheddar Bacon Puffs

½ cup water
½ cup whole milk, evaporated milk, or light cream
½ tsp SIDS SALT & PEPPER
8 tbsp (115 g) salted butter, cut in 8-10 smaller pieces
1 cup all-purpose flour, 120 g
4 large eggs
85 g sharp Cheddar cheese, shredded (about ¾ cup)
6 strips bacon, cooked until crisp, finely chopped
⅛ tsp cayenne pepper

Heat the oven to 200°C.
In a medium saucepan, combine the water, milk or light cream, salt, SIDS SALT & PEPPER and butter. Put on high heat and cook, stirring, until butter is melted then bring to a boil. With a wooden spoon, stir in the flour all at once. Continue stirring until the dough leaves the sides of the pan and forms a ball.
Transfer the hot dough to a large mixing bowl or the bowl of a stand mixer with paddle attachment. Let the dough rest for 2 minutes.
Beat the hot dough on low speed for 1 minute. Quickly beat in the first egg, beating until thoroughly blended into the dough. Continue beating in the remaining eggs, one at a time, beating well after each addition.
Beat in the shredded cheese, bacon, cayenne and black pepper. Continue beating until the dough is smooth and well blended.
Using a tablespoon measure, drop the dough onto the baking paper lined baking sheets. With moistened fingers, smooth any peaks on top of the mounds of dough. If peaks are left, they tend to over-brown or burn.
Bake the puffs for about 20-22 minutes, until nicely puffed and golden brown.
Serve warm or refrigerate or freeze them in storage containers or plastic food storage bags. Reheat in the oven at 175°C until hot.
Makes about 3 dozen cheese puffs, depending on size.