Bacon & Cheese Gougères (Cheese Puffs)

5 from 1 vote

Bacon & 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.

Prep Time15

Cook Time40

Total Time55

Course: Appetizers

Cuisine: French

Keyword: Cheese Puffs

Servings: Servings

Calories: 24kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

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

Instructions

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.

Notes

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition