These little cheese puffs make a fantastic snack or appetizer. The choux dough is surprisingly easy to make, and they bake up puffed and airy. Bacon and green onions give these cheese puffs—also known as gougères—extra color, flavor, and texture.
These chicken salad-filled gougères are another excellent option if you’re looking for a savory choux pastry snack or appetizer.
Choux Pastry Tips
- Ratio is key. This recipe uses equal amounts (in weight)—4 ounces each—of water, milk, butter, and flour. Along with 4 large eggs and a dash of salt, the base choux paste recipe is easy to remember!
- A stand mixer is ideal.
- Line the baking sheet with parchment paper to prevent sticking.
- You can drop them onto the baking sheets or pipe them. Since there is shredded cheese in the mixture, and in this case, crumbled bacon, use a large round tip or cut a corner out of the pastry bag.
- Add the flour and salt to the boiling liquid all at once, then begin to stir with a wooden spoon until the dough forms and pulls away from the sides of the pan. This takes about 1 1/2 to 2 minutes.
- Let the dough cool slightly before you begin to add the eggs. Add the eggs one at a time, incorporating each one fully before adding the next.
- Pipe the mounds onto the baking sheet, leaving at least 2 inches between them. Wet a finger and gently tamp down any peaks.
- Bake as directed and enjoy them warm. Or freeze the puffs for up to 3 months.
How to Store
- Refrigerate cheese puffs in an airtight container for up to 3 days.
- To freeze, arrange the puffs on a baking sheet and freeze. Once they are frozen solid, transfer them to a freezer bag or container and freeze for up to 3 months.
- Reheat gougères in a 350 F oven until warmed.
Bacon Cheese Puffs
Make mouthwatering cheese puffs with bacon and green onions. Easy to bake, these gougères are perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 24 gougeres 1x
Ingredients
Scale
- 1/2 cup milk
- 1/2 cup water
- 8 tablespoons (4 ounces) butter, cut up into small pieces
- 1 cup (4 ounces) flour (fluff, spoon into the measuring cup, and level)
- 4 large eggs
- 4 ounces (1 cup) shredded sharp Cheddar cheese
- 1/3 cup crumbled cooked bacon or pancetta
- 1/4 cup chopped green onion, optional
- 1/4 teaspoon garlic powder
- Dash salt
- 1/4 teaspoon coarsely ground black pepper
Instructions
- Heat the oven to 400 F.
- Line a baking sheet with parchment paper.
- Combine milk, water, and butter in a medium saucepan over medium heat. Bring to a boil.
- When the water comes to a full boil, add the flour all at once while stirring constantly. Continue cooking and stirring until the mixture forms a dough and leaves the sides of the pan. Remove from heat.
- Transfer the dough to the bowl of a stand mixer with the paddle attachment and let it cool for a few minutes. It should be cooled to about 145 F before adding the eggs.
- Add the eggs, one at a time, fully incorporating each one before adding the next.
- Add cheese, bacon or pancetta, green onion, garlic powder, pepper, and salt; mix until blended.
- Drop dough 1 1/2-inch mounds onto the baking sheets or pipe it using a large, round tip.
- If you have any peaks on top of the dough mounds, lightly tamp them down with a damp finger so they won’t burn.
- Bake for 25 to 30 minutes or until puffed and nicely browned. Serve warm or at room temperature.
