BACON, GARLIC AND THYME GOUGERES
Yield 15 puffs
Number Of Ingredients 11
Steps:
- Beat eggs and egg white in measuring cup or small bowl; you should have 1/2 cup (discard excess). Set aside. Fry minced bacon over medium heat until almost crisp, about 8 minutes. Add garlic and stir until fragrant, about 30 seconds. Drain mixture through small strainer, reserving 2 tablespoons bacon fat. Set aside. Bring water, butter, bacon fat, milk, and salt to boil in small saucepan over medium heat, stirring once or twice. When mixture reaches full boil, immediately remove saucepan from heat and stir in flour until combined. Return saucepan to low heat and cook, stirring constantly, until mixture is slightly shiny, about 3 minutes (paste should register 175 to 180 degrees on instant-read thermometer). Immediately transfer mixture to food processor and process with feed tube open for 10 seconds to cool slightly. With machine running, gradually add eggs in a steady stream. When all eggs have been added, scrape down sides of bowl and add Gruyère and cayenne to food processor. Process for 30 seconds until a smooth, thick, sticky paste forms. Pulse bacon-garlic mixture and thyme into batter until mixed. Adjust oven rack to middle position and heat oven to 425 degrees. Spray large baking sheet with nonstick cooking spray and line with parchment paper; set sheet aside. Fill a large pastry bag with paste. Twist top of bag and pipe paste onto prepared baking sheet into 16 evenly spaced 2-inch mounds. Use back of teaspoon dipped in bowl of cold water to even out shape and smooth surface of piped mounds. Bake 15 minutes, then reduce oven temperature to 375 degrees and continue to bake until golden brown and fairly firm, 12 to 14 minutes longer. Remove baking sheet from oven. With paring knife, cut 3/4-inch slit into side of each puff to release steam; return to oven, turn off oven, and prop oven door open with handle of wooden spoon. After 10 minutes, transfer puffs to wire rack. Serve warm.
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Big Floppa SHEEESH
[email protected]I've never had gougeres before, but these were delicious! They were so cheesy and flavorful.
MD:DULAL BEG MD:DULAL BEG
[email protected]I'm not a big fan of cheese, but I really enjoyed these gougeres. The bacon and garlic flavors were really strong, and the cheese was subtle.
SL James
[email protected]These gougeres were a little tricky to make, but they were worth the effort. They were so light and fluffy, and the flavor was amazing.
Muhamed Naimudeen
[email protected]I wasn't sure how the bacon, garlic, and thyme would taste together, but it was a great combination. These gougeres were so flavorful and addictive.
John Lham
[email protected]I've made these gougeres several times now, and they're always a crowd-pleaser. They're perfect for parties or potlucks.
QAIMKHANI KING
[email protected]These were a hit at my party! Everyone loved them.
kaige demis
[email protected]I followed the recipe exactly, but my gougeres didn't rise very much. They still tasted good, but they were a little dense.
Ankita Ghimire
[email protected]These gougeres were easy to make and turned out great! I used cheddar cheese instead of Gruyère, and they were still delicious.
Lawrence Asabere
[email protected]I'm not a huge fan of gougeres, but these were really good! The bacon added a nice smoky flavor.
Irfan Shaikh
[email protected]These gougeres were absolutely delightful! The bacon, garlic, and thyme flavors were perfectly balanced, and the texture was light and airy. I will definitely be making these again.