Bacon Cheese Puffs

These bacon cheese puffs are golden, airy, and loaded with flavor. Made from classic French choux pastry (the same dough used for cream puffs and éclairs), they’re savory little bites packed with sharp cheddar, crispy bacon, and fresh green onions.

Known as gougères, these puffs make an impressive appetizer or party snack—but they’re surprisingly easy to make. You can pipe them or spoon the dough onto baking sheets. They bake up beautifully and taste just as good warm or at room temperature.

These chicken salad-filled gougères are another excellent option if you’re looking for a savory choux pastry snack or appetizer.

Ingredient Notes

• Milk + Water: The combination helps create a tender, airy texture in the puffs.
• Butter: Adds richness and is key to creating the steam that puffs the dough.
• Flour: All-purpose flour works perfectly; weigh for best results.
• Eggs: Four large eggs create structure and shine in the final puffs.
• Cheddar: Sharp cheddar gives the most flavor, but Gruyère or a blend would also be excellent.
• Bacon: Crumbled cooked bacon or pancetta adds salty, smoky depth.
• Green Onion: Optional, but it brightens the flavor.
• Garlic Powder + Pepper: A little seasoning enhances the savory notes without overpowering.

Steps to Make Bacon Cheese Puffs

1. Combine milk, water, and butter in a saucepan and bring to a boil.
2. Stir in the flour all at once and cook until a smooth dough forms.
3. Let the dough cool slightly, then beat in the eggs one at a time.
4. Mix in cheese, bacon, green onion, and seasonings.
5. Drop or pipe onto lined baking sheets, spacing 2 inches apart.
6. Bake until puffed and golden brown. Serve warm or at room temperature.

Tips for Perfect Choux Pastry

• 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.

Recipe Variations

• Mocha Gougères. Add 2 teaspoons of instant espresso powder to the dough for a coffee-cheddar combo.
• White Chocolate Dip. Dip cooled puffs in melted white chocolate with 1 tablespoon of oil. Add sprinkles or nuts.
• Cheddar Pecan. Swap bacon for ½ cup finely chopped pecans for a nutty twist.
• Spicy Kick. Stir in a pinch of cayenne or a few dashes of hot sauce for spicy gougères.
• Mini Sandwiches. Slice cooled puffs and fill with egg salad, ham spread, or chicken salad.

Serving Suggestions

• Serve warm as a party appetizer or on a snack platter.
• Pair with wine, champagne, or cocktails for elegant entertaining.
• Add a dollop of herbed cream cheese or pimento cheese for filling.
• Offer alongside soups or salads for a savory bite.
• Pack in lunchboxes or picnic baskets for a fun savory snack.

Bacon Cheese Puffs

Diana

Make mouthwatering cheese puffs with bacon and green onions. Easy to bake, these gougères are perfect for any occasion.

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Servings 24 gougeres

Calories 93

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Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Ingredients

  

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• 1/2 cup milk
• 1/2 cup water
• 8 tablespoons butter, cut up into small pieces
• 1 cup flour , 4 ounces, (fluff, spoon into the measuring cup, and level)
• 4 large eggs
• 1 cup Cheddar cheese, shredded, sharp
• 1/3 cup crumbled bacon , or pancetta
• 1/4 cup green onion, chopped ,optional
• 1/4 teaspoon garlic powder
• Dash salt
• 1/4 teaspoon coarsely ground black pepper

Instructions

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• 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.

Nutrition

Calories: 93kcalCarbohydrates: 4gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 49mgSodium: 135mgPotassium: 33mgFiber: 0.2gSugar: 0.3gVitamin A: 227IUVitamin C: 0.2mgCalcium: 47mgIron: 0.4mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword bacon, cheese puffs, gougeres

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