Preheat oven to 400°F. Measure flour (and seasoning) in a small bowl. In a heavy-bottom saucepan, slowly bring water, butter, and salt to a boil. Butter should be fully melted when water starts boiling. Immediately remove from heat. All at once, dump the flour into the water mixture and immediately start mixing (with a wide wooden spoon) so that every little bit of flour finds some butter to cling to (else the butter will clump). Mix on low heat for 6min until there is less steam and the dough just stops sticking to fingers. Do not overcook. Pour into a cool bowl and let cool. Preheat oven to 400°F. Line sheet with parchment. Mix eggs into dough one at a time, scraping well between eggs. After the third egg, lift a large spoonful of dough and let it fall back into the bowl. The dough is ready when it is smooth and shiny, and forms a clean V under the spoon. If the V is jagged, add the last beaten eggs a little at a time. Do not add more egg than is needed! Mix in 1.5cups shredded cheese and bacon bits. Pipe (or form with wet fingers) 1" dollops 1" apart. Sprinkle with the remaining cheese. Bake 13min at 400°F, then 15min at 350°F.