Blue Cheese Bacon Gougères
9 people added this to their Recipe Box
Savoury choux-paste puffs are excellent served warm or at room temperature. For easy piping, crumble the cheese and bacon into pieces smaller than the opening of the piping tip.
Servings: 48 pieces
Ingredients:
Blue Cheese Bacon Gougères
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per piece: | - |
| cal | 43 |
| pro | 1 g |
| total fat | 3 g |
| sat. fat | 2 g |
| carb | 3 g |
| fibre | trace |
| chol | 24 mg |
| sodium | 62 mg |
| potassium | 16 mg |
| % RDI: | - |
| folate | 5% |
| vit A | 3% |
| calcium | 1% |
| iron | 1% |
Suggested Recipes
-
1 cup (250 mL) water
1/2 cup (125 mL) salted butter, cubed
1/4 tsp (1 mL) salt
Dash hot pepper sauce
1-1/4 cups (300 mL) all-purpose flour
4 eggs
2 slices bacon, cooked and finely crumbled
3/4 cup (175 mL) finely crumbled blue cheese (about 3 oz/90 g)
Glaze:
1 egg
1 tbsp (15 mL) water
Preparation:
In small heavy saucepan, bring water, butter, salt and hot pepper sauce to boil; remove from heat. Add flour all at once; stir vigorously with wooden spoon until mixture comes away from side of pan in smooth ball.
Reduce heat to medium-low; cook, stirring constantly, until coating begins to form on bottom of pan, 1 to 2 minutes. Transfer to large bowl; stir for 30 seconds to cool slightly.
Make well in centre of flour mixture. Using wooden spoon or electric mixer, beat in eggs, 1 at a time and beating well after each addition, until smooth, shiny and pastry holds its shape in bowl. Stir in bacon and cheese.
Using pastry bag fitted with 1/2-inch (1 cm) plain tip or using spoon, pipe mixture into 1-inch (2.5 cm) mounds onto 2 parchment paper–lined baking sheets.
Glaze: Beat egg with water; lightly brush over pastry mounds, flattening tips and ensuring glaze doesn't drip onto paper.
Bake in 425°F (220°C) oven for 15 minutes. Reduce heat to 375°F (190°C); switch and rotate pans. Bake until golden and crisp, about 10 minutes.
Turn off oven; open door and let stand in oven for 10 minutes to dry. Let cool on pan on rack. (Make-ahead: Store in airtight container for up to 24 hours; recrisp in 350°F/180°C oven for 5 minutes.)
Reduce heat to medium-low; cook, stirring constantly, until coating begins to form on bottom of pan, 1 to 2 minutes. Transfer to large bowl; stir for 30 seconds to cool slightly.
Make well in centre of flour mixture. Using wooden spoon or electric mixer, beat in eggs, 1 at a time and beating well after each addition, until smooth, shiny and pastry holds its shape in bowl. Stir in bacon and cheese.
Using pastry bag fitted with 1/2-inch (1 cm) plain tip or using spoon, pipe mixture into 1-inch (2.5 cm) mounds onto 2 parchment paper–lined baking sheets.
Glaze: Beat egg with water; lightly brush over pastry mounds, flattening tips and ensuring glaze doesn't drip onto paper.
Bake in 425°F (220°C) oven for 15 minutes. Reduce heat to 375°F (190°C); switch and rotate pans. Bake until golden and crisp, about 10 minutes.
Turn off oven; open door and let stand in oven for 10 minutes to dry. Let cool on pan on rack. (Make-ahead: Store in airtight container for up to 24 hours; recrisp in 350°F/180°C oven for 5 minutes.)
Additional Information
- Cost: $6.40, or $0.13 per piece
Splurge: Use a Canadian artisanal blue cheese, such as Bleu Bénédictin or Ermite.
Tags:
Appetizers-Snacks-Hors-d#39;oeuvre; Appetizers; Cheese/Other Dairy; Grains; Eggs; Meat-Pork; Entertaining; Christmas; Bake; Flour;
Source
Canadian Living Special Issue: Holiday Best 2009
For more great recipes when you're on the go, get Canadian Living Mobile! Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »