These puffs are actually classic profiteroles with a bit of a twist. Their small size makes it easy to just pop one into your mouth. This recipe can easily be halved for a smaller
yield, but since they freeze well, you might as well make the whole batch and keep them on hand for impromptu guests.
- Portion size 62 servings
- Credits : Canadian Living Magazine: December 2012
MethodIn small heavy saucepan, bring water, butter and salt to boil. Remove from heat. Add flour all at once, stirring vigorously with wooden spoon until mixture forms smooth ball that leaves side of pan.
Return to medium-low heat; cook, stirring constantly, for 2 minutes. Let cool for 5 minutes.
Stirring vigorously with wooden spoon, beat in eggs, 1 at a time and beating well after each addition; beat until smooth and shiny. Beat in cheese, bacon and thyme.
Using pastry bag fitted with 1/2-inch (1 cm) round tip or resealable plastic bag with corner snipped off, pipe mounds, 1 inch (2.5 cm) in diameter and about 1 inch (2.5 cm) apart, onto greased or parchment paper–lined baking sheets. Using wet fingertip, gently flatten peak of each mound.
Bake, 1 sheet at a time, in 400?F (200?C) oven until puffed, golden and crisp, about 16 minutes. (Make-ahead: Let cool. Store in airtight container for up to 2 days. Or freeze for up to 1 month; thaw and heat in 350?F/180?C oven until hot, about 5 minutes.)
Nutritional facts Per piece: about
- Sodium 41 mg
- Sugars trace
- Protein 1 g
- Calories 36.0
- Potassium 12 mg
- Cholesterol 19 mg
- Saturated fat 1 g
- Total carbohydrate 2 g
- Iron 1.0
- Folate 3.0
- Calcium 1.0
- Vitamin A 2.0