In a saucepan, combine the water, butter, and sugar. Bring to a boil. Remove from heat, add flour, and stir until it forms a smooth ball. Let cool slightly, then add eggs one at a time until smooth.

Prepare the Craquelin

Mix flour, butter, and brown sugar until crumbly. Roll out between two sheets of parchment paper and freeze until firm. Cut into small rounds.

Pipe and Bake

Pipe choux pastry onto a baking sheet, top each with a craquelin round, and bake at 375°F (190°C) for 20-25 minutes until golden and puffed. Cool before filling.

Savory Comté Mousse Preparation

Prepare Gelatin

Soak gelatin sheets in cold water for 5 minutes. Squeeze out excess water.

Make the Mousse

Heat half the cream and dissolve the gelatin. In a bowl, mix with grated comté, then fold in whipped remaining cream. Season with salt and pepper.

Macerated Plums Preparation

Macerate the Plums

Combine sliced plums, sugar, and lemon juice in a bowl. Let sit for 30 minutes until plums soften.

Benton's Bacon and Smoked Pork Jus Preparation

Cook the Bacon

In a saucepan, cook chopped bacon until crispy. Remove and set aside.

Make the Jus

In the same pan, sauté onion and garlic in rendered bacon fat until translucent. Add smoked pork stock and thyme. Simmer for 15 minutes.

Assembly

Assemble the Profiteroles

Fill each choux with comté mousse, top with macerated plums, and drizzle with smoked pork jus. Garnish with crispy bacon.