CHEDDAR CHEESE GOUGERES WITH BACON
Provided by Cooking Channel
Categories side-dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- 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.
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Qadeer Alee
[email protected]Easy and delicious! I made these for a brunch party and they were a huge success. The gougeres were light and airy, with a cheesy interior and a crispy bacon topping.
mdsahidul660 islam
[email protected]These gougeres were a big hit at my holiday party! Everyone loved the cheesy, bacon-y goodness. Will definitely make these again.
Eva Naser
[email protected]Not bad, but not great. The gougeres were a bit dry and the cheese flavor was a bit bland.
Patrick Robichaud
[email protected]Gougeres were amazing! The recipe was easy to follow and the results were incredible. The cheese and bacon combo was divine.
athar hussain
[email protected]These were a bit too salty for my taste. I think I'll use less bacon next time.
Sir Anand Kumar
[email protected]So good! The gougeres were light and fluffy on the inside and crispy on the outside. The cheese and bacon flavors were perfect together.
Khuki Tamim
[email protected]Gougeres were delicious! I added a bit of cayenne pepper to the dough for a little kick. They were a big hit at my potluck.
Penny Aweri
[email protected]Not a fan of the cheese flavor in these gougeres. Maybe next time I'll try a different type of cheese.
Bawinile Mkhungo
[email protected]These were so easy to make and they turned out great! I used a mini muffin pan and they were the perfect size for a party appetizer.
Marco Ramirez
[email protected]Followed the recipe to a T and my gougeres came out perfect. The cheese was melted and gooey, the bacon was crispy, and the pastry was light and airy. A real crowd-pleaser!
REHAN GHAFOOR
[email protected]Gougeres were a little dry. I think I needed to add more milk or butter to the dough. Otherwise, the flavor was great!
Morzada Biwas
[email protected]These gougeres were so good! The cheese and bacon flavors were perfectly balanced. I served them with a side of marinara sauce and they were a hit.
Jmallory Harris
[email protected]Gougeres were a hit at my party! Everyone loved the cheesy, bacon-y goodness. They were easy to make and disappeared quickly. Thanks for sharing this recipe!
Tem Strength
[email protected]Easy to make and absolutely delicious! The gougeres were light and fluffy, with a cheesy interior and a crispy bacon topping. Will definitely make these again.
Bailey Harris
[email protected]These cheese gougeres were delightful! The combination of sharp cheddar cheese, crispy bacon, and airy choux pastry was perfect. I followed the recipe exactly and they turned out beautifully. Highly recommend!