Bacon & Cheddar Cheese Gougères (Cheese Puffs)

Light as air and filled with bacon and Cheddar cheese, these classic gougères (cheese puffs) are the ultimate hors d'oeuvres.

The countdown is on at our house. According to my eldest son, the Superbowl is only 25 days away. In most households, the Superbowl is a good reason to spend an afternoon with friends over plates of nachos and chicken wings, and make some friendly wagers. In a house with two young boys, however, it is so much more. Football stats are being studied, posters of favorite players are plastered on bedroom walls, and playoff games are being watched with intense fervor. Although I grew up in Canada as a devout Vancouver Canucks fan, I have come to appreciate American football. Hockey, of course, will always be the sport closest to my heart (don't want to have my Canadian citizenship revoked now, do I?), but I can now talk about the Colts' offense and the Ravens' defense with the best of them.

One of the best parts of the Superbowl ritual, besides the game and the ads, is the food. The classics, such as Smoky Turkey Chili with Chipotle Pepper & Beans and Dijon & Thyme Roasted Chicken Drumsticks will make an appearance. However, it's time to shake things up a little. Several months ago, I became enraptured by the ease and tastiness of Sage & Gorgonzola Gougères. Since football and sweaty men will be involved, "manly" ingredients like bacon and cheese seem more appropriate. These cheese puffs are sure to please any football fan.

Place 2 strips bacon in a cold skillet set over medium heat. Yes, there are 3 strips in the picture. I'm an enthusiastic bacon fryer. Cook until the bacon is crisp. Remove bacon from pan and set on a paper towel to drain.

In medium heavy-bottomed saucepan, heat ½ cup water, 3 tablespoons butter (cut into small pieces), and ¼ teaspoon salt. Do not boil the mixture. Once the butter melts, stir in ½ cup flour. Stir quickly until the mixture binds together. Continue to stir for another minute, while the pot sits on the heat.

Transfer the mixture to a bowl and let the mixture cool slightly. Stir in 2 eggs, one at a time. Ensure that the first egg is fully combined into the mixture before adding the second egg.

Stir in 1 ½ strips bacon, crumbled, ¼ cup grated extra-sharp cheddar cheese, and 1 tablespoon chopped scallions.

Preheat the oven to 400 degrees F.

Spoon batter onto a baking sheet lined with parchment paper. Each gougère should be 1 to 2 inches in diameter, and they should be spaced 1 ½ inches apart. If you choose, you can be a little bit fancier. Using a ½-inch plain cake decorating tip, or just coupler, pipe the batter onto the parchment paper.

Bake, without opening the door, for 10 minutes and then lower the temperature to 375 degrees F for another 15 minutes, or until the gougère are golden brown and crisp on the outside. Pierce each gougère with a small, sharp knife to release the steam, which will stop them from becoming soft. Serve immediately.

If the gougères lose their crispness, reheat them in a 375 degree F oven for 3 minutes.

Bacon, Cheddar Cheese & Scallion Gougères (Cheese Puffs)

2 strips bacon
½ water
3 tablespoon unsalted butter, cut into small pieces
¼ teaspoon salt
½ cup flour
2 eggs
¼ cup grated extra-sharp cheddar cheese
1 tablespoon chopped scallions

Place 2 strips bacon in a cold skillet set over medium heat. Cook until the bacon is crisp. Remove bacon from pan and set on a paper towel to drain.

Preheat the oven to 400 degrees F.

In medium heavy-bottomed saucepan, heat water, butter, and salt over medium heat. Do not boil the mixture. Once the butter melts, stir in flour. Stir quickly until the mixture binds together. Continue to stir for another minute, while the pot sits on the heat. Transfer the mixture to a bowl and let the mixture cool slightly. Stir in 2 eggs, one at a time. Ensure that the first egg is fully combined into the mixture before adding the second egg. Stir in 1 ½ strips crumbled bacon (reserve remaining bacon for another use), cheese, and scallions.

Spoon batter onto a baking sheet lined with parchment paper. Each gougère should be 1 to 2 inches in diameter, and they should be spaced 1 ½ inches apart. If you choose, you can be a little bit fancier. Using a ½-inch plain cake decorating tip, or just coupler, pipe the batter onto the parchment paper.

Bake, without opening the door, for 10 minutes and then lower the temperature to 375 degrees F for another 15 minutes, or until the gougère are golden brown and crisp on the outside. Pierce each gougère with a small, sharp knife to release the steam, which will stop them from becoming soft. Serve immediately.

If the gougères lose their crispness, reheat them in a 375 degree F oven for 3 minutes.

Makes about 30 small gougères.

Printable recipe