Instructions: In a small heavy saucepan combine the water, the butter, and a pinch of salt and bring the mixture to a boil over high heat. Reduce the heat to moderate, add the flour all at once, and with a wooden spoon beat the mixture until it pulls away from the sides of the pan and forms a ball. Remove the pan from the heat, add the eggs, 1 at a time, beating well after each addition, and stir in the Stilton, the bacon, the scallion, and salt and pepper to taste.

Drop rounded teaspoons of the batter 2 inches apart onto lightly-buttered baking sheets and bake the puffs in the middle of a preheated 425 degree oven for 15 to 20 minutes, or until they are crisp and golden.

This recipe yields approximately 30 hors doeuvres.

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