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Recipe

Parmesan Bacon Gougères

Chris Granger

Yield: Yields 2 dozen

With a crackly shell and a light, pillowy middle, gougères, also called cheese puffs, are one of the most perfect foods to pop in your mouth between sips of your favorite adult beverage (they’re delicious with Champagne). The Parmesan and bacon add a rich, savory flavor that makes them difficult to stop eating.

Ingredients

  • 4 strips of thick-sliced bacon
  • 1/2 cup whole milk
  • 4 Tbs. (1/2 stick) unsalted butter
  • 1 tsp. kosher salt
  • 1 tsp. onion powder
  • 1/2 tsp. sugar
  • 1/8 tsp. cayenne
  • 1-1/4 cups bread flour, sifted
  • 3 large eggs
  • 1-1/4 cups freshly grated Parmesan cheese

Preparation

  • Heat the oven to 425˚F. Line 2 baking sheets with parchment paper.
  • Cook the bacon in a large skillet over medium-low heat until crisp but not too dark. Transfer the bacon to a plate lined with paper towels, and reserve 1/4 cup of the rendered fat. When the bacon is cool, chop to make 1/2 cup.
  • Bring the milk, 1/2 cup water, the butter, and the reserved bacon fat to a simmer in a medium saucepan over medium heat. Stir in the salt, onion powder, sugar, and cayenne. Add the flour and, using a wooden spoon, stir very quickly in one direction. The flour will quickly absorb the liquid and form a dough. Continue stirring to cook the flour (and remove its “raw” taste) and simmer off more of the moisture until the dough pulls away from the sides of the saucepan, an additional minute or two.
  • Transfer the dough to the bowl of an electric mixer fitted with the paddle attachment.
  • Add the eggs one at a time, mixing on medium speed until each is incorporated into the dough, which will change from shiny to sticky as the eggs are worked in. On low speed, stir in 1 cup of the Parmesan and the bacon until just combined.
  • Using a small ice cream scoop (about 2 inches in diameter), scoop the dough onto the prepared baking sheets. Top the gougères with an equal amount of the remaining 1/4 cup Parmesan.
  • Bake until puffed and golden, 20 to 25 minutes. Serve warm.

Reviews

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Reviews

  • cdwilliams | 03/20/2016

    Although these were very good, I expected them to be like cream puffs - light and almost empty in the middle. Instead they were far more dense and more like a well-flavored cheese bread. The flavor was great but the texture was just too heavy. I should note that I made the recipe exactly as written.

  • cdwilliams | 03/20/2016

    Although these were very good, I expected them to be like cream puffs - light and almost empty in the middle. Instead they were far more dense and more like a well-flavored cheese bread. The flavor was great but the texture was just too heavy. I should note that I made the recipe exactly as written.

  • HawkeyeWriter | 02/06/2016

    Relatively easy and great results that make you look like a rock star. Very light and airy.

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