Cheddar Cheese Gougeres with Bacon
- Level: Intermediate
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 239
- Total Fat
- 18
- Saturated Fat
- 10
- Carbohydrates
- 12
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 7
- Cholesterol
- 132
- Sodium
- 153
- Total: 1 hr
- Prep: 20 min
- Inactive: 5 min
- Cook: 35 min
Ingredients
8 tablespoons (1 stick) butter
1/2 teaspoon salt
1 cup all-purpose flour
4 large eggs
1 cup grated sharp Cheddar
1/2 cup cooked and finely chopped bacon
2 teaspoons chopped fresh thyme (or rosemary)
Freshly ground black pepper
Directions
- Preheat the oven to 425 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
- In a medium saucepan, add 1 cup water, the butter and salt, and bring to a boil over high heat. Lower the heat to medium and add the flour all at once. Stir rapidly with a wooden spoon; the mixture will form a dough ball that will pull away from the sides of the pan. Continue to cook for a couple minutes.
- Remove the pan from the heat and let cool for a couple of minutes. Stir so that the dough cools more evenly; you want the dough to be warm, but not so hot that when you start adding the eggs they cook as they hit the dough. In a mixer or by hand with a wooden spoon, add the eggs one at a time, stirring after each addition until the eggs are incorporated. The dough should become rather creamy. Stir in the grated cheese, bacon, thyme and a few grinds of pepper.
- Spoon out small balls (about a heaping tablespoon) of the dough onto the baking sheet, with at least an inch separating the spoonfuls. Cook for 10 minutes; lower the heat to 350 degrees F and cook until puffed up and lightly golden, another 15 to 20 minutes.