Instructions

PREPARE THE BACON:
1. Cook bacon in a large skillet over medium heat until very crispy, about 8-10 minutes.
2. Transfer to paper towels to drain and cool completely.
3. Chop into small, uniform pieces and set aside in a dry container to maintain crispness.

MAKE THE CHOUX PASTRY:
4. In a heavy saucepan, combine water, milk, butter, salt, and sugar. Bring to a rolling boil over medium-high heat.
5. Remove from heat and add flour all at once. Stir vigorously with a wooden spoon until mixture forms a ball and pulls away from sides.
6. Return to low heat and cook for 1-2 minutes, stirring constantly, to dry out the mixture slightly.
7. Transfer to a stand mixer bowl and let cool for 5 minutes until mixture reaches about 140°F.
8. Beat in eggs one at a time on medium speed until completely incorporated and mixture is smooth and pipeable.
9. The choux should be glossy and hold its shape when piped.

PREPARE FOR FRYING:
10. Heat oil in a heavy pot or deep fryer to 350°F (175°C). Oil should be at least 3 inches deep.
11. Line a baking sheet with paper towels for draining.
12. Using a small ice cream scoop or two spoons, carefully drop rounded portions of choux pastry into hot oil.
13. Fry 4-5 pieces at a time to avoid overcrowding, for 5-7 minutes until golden brown and puffed.
14. They should sound hollow when tapped. Remove with slotted spoon and drain on paper towels.

MAKE THE MAPLE GLAZE:
15. In a small saucepan, bring maple syrup to a gentle boil over medium heat.
16. Reduce heat and simmer for 8-10 minutes until syrup reduces by half and reaches a thick, coating consistency.
17. Remove from heat and whisk in butter and salt until smooth.
18. If glaze is too thick, whisk in cream 1 teaspoon at a time until pourable but not runny.
19. Keep warm for glazing - reheat gently if it becomes too thick.

ASSEMBLE THE CHOUX-NUTS:
20. Working quickly while choux-nuts are still warm, dip each one halfway into the warm maple glaze.
21. Allow excess glaze to drip off, then immediately roll in or sprinkle with chopped bacon pieces.
22. Place on a wire rack set over parchment paper to catch drips.
23. Optional: Finish with a light sprinkle of flaky sea salt for contrast.

TO SERVE:
24. Serve immediately while still warm for best texture contrast.
25. These are best enjoyed fresh but can be stored covered for up to 1 day.
26. Reheat briefly in a low oven to refresh if needed, but glaze may soften.