Cream puffs don’t have to be sweet; savory is an option. Besides, if you can’t have bacon in cream puffs, what’s to point of life anyway? The apple gives a sweet note to the salty bacon, and the onion and garlic bring more flavor to the dish. I went with small bites for the perfect bite. I hope you like it.

7 ounces bacon, diced
3 ounces finely diced onion
3 ounces finely diced apple
1 clove garlic, minced
4 ounces brown sugar
3 ounces molasses
1 teaspoon cinnamon
8 ounces water
8 ounces butter
8 ounces flour
4 eggs

In a two quart sauce pan on medium heat, cook bacon down to almost crispy. Remove bacon.

Add onion and apple to bacon grease and caramelize.

Add brown sugar, molasses, and cinnamon.

Add bacon back to pan. Cook to reduce for 8 minutes. Stir frequently.

Preheat oven to 400.

In a clean 2 quart sauce pan on medium, add water and butter bring to a boil.

Whisk in flour. Remove from heat.

Whisk in eggs one at a time. Continue whisking until fully incorporated.

On a parchment-lined baking sheet, pipe dollop sized disks 2 inches apart.

Bake for 20 -24 minutes or until golden brown and delicious.

Slice in half and fill with bacon jam.