Bacon Parmesan Gougeres (Cheese Puffs) is a cheesy and delicious delicacy. Bacon chunks and Parmesan cheese abound in each bite. Delectable!
My son’s pre-school’s hot and snack meal plan has lately been canceled since he didn’t eat and threw away the food daily.
So, I have started making him a lunch box and a snack every day. The slices of bread and cheese puffs I’ve been making for him include cheese garlic bread, mini monkey bread, gougeres or French cheese puffs, Brazilian cheese bread, choux pastry, and more.
I can whip up all of these snacks in a matter of minutes without causing a stir in the kitchen. Even more so, we adore the bread and puffs on offer!
Since I’ve made my gougeres recipe a few times now, little G has grown tired of it.
I have a recipe for bacon and Parmesan Gougeres saved from an issue of Fine Cooking magazine from earlier this year. Last week, I made the recipe for the first time.
Little G is a massive fan of cheese and bacon (both American and Canadian), so I was confident he’d enjoy these cheese puffs as a mid-afternoon snack.
These gougeres were made with Canadian bacon because I ran out of standard bacon.
After chopping them into tiny pieces, I sliced them thinly and tossed them in with the dough.
The cheese gougeres felt thick, flavorful, and highly delectable right out of the oven, which is one of my favorite things about them. They were fantastic, and our family thoroughly enjoyed them.
I hope you get to soon if you haven’t tried this Bacon Parmesan Gougeres cheese puffs recipe yet!
The average number of calories in one serving
- Each serving of this recipe contains only 83 calories.
With this recipe, what are its complementary dishes?
I recommend the following recipes for a nutritious and convenient weeknight dinner.
- Parmesan Baked Fish Nuggets
- Asparagus with Lemon Parmesan Breadcrumbs
- Almond Tea
- Tilapia Recipes – Baked Tilapia
- 1 teaspoon onion powder
- 1/8 teaspoon cayenne
- 1/2 cup whole milk
- 4 strips thick-sliced bacon or 4 slices Canadian Bacon
- 1-1/4 cups bread flour, sifted
- 1 teaspoon salt
- 1-1/4 cups freshly grated Parmesan cheese
- 4 tablespoons (1/2 stick) unsalted butter
- 1/2 teaspoon sugar
- 3 large eggs
- Grease two cookie sheets while preheating the oven to 350 degrees Fahrenheit.
- The bacon needs to be cooked for a few minutes over low heat in a large skillet before it becomes crispy. Slice the Canadian bacon into small pieces if you use it. Reserving 1/4 cup of the rendered fat, transfer the bacon to a paper towel-lined dish and set aside. Chop the bacon into a cup-sized portion once it has cooled.
- Over medium heat, bring the milk, 1/2 cup water, butter, and the bacon fat you saved to a simmer. Salt, onion powder, sugar, and cayenne pepper should be added. Then, whisk the flour into the mixture in one direction very fast using a wooden spoon. In minutes, the flour will absorb the liquid and form a ball of dough. The dough should pull away from the pan’s sides after another minute or two of tossing to fry the flour and cook off the remaining moisture.
- The paddle attachment of an electric mixer can be used to mix the dough.
- After each egg has been added, knead the dough until it changes consistency from shiny to sticky by mixing on medium speed until all the eggs are added. Toss in the bacon (or Canadian bacon) and 14 cups of the Parmesan cheese with a wooden spoon until just incorporated.
- Drop the dough onto the baking sheets prepared with an ice-cream scoop (approximately 2 inches in diameter). Garnish the gougères with the remaining 1/4 cup of Parmesan cheese.
- To make it brown and fluffy, bake it for 20-30 minutes at 350°F. Serve hot.