GOUGèRES WITH PANCETTA AND SAGE
What could be better than warm cheese puffs straight out of the oven? How about warm cheese puffs studded with bacon - or in this case, pancetta - and fresh sage? They are salty, brawny and rich; crisp on the outside and soft within. Gougères are best baked just before serving, but if you like you can make the batter ahead, form it into balls, and freeze them, unbaked. Bake while still frozen, adding 5 to 10 minutes onto the baking time.
Provided by Melissa Clark
Categories snack, finger foods, appetizer
Time 1h
Yield About 5 1/2 dozen
Number Of Ingredients 9
Steps:
- Put pancetta in a large skillet and place over medium heat. Cook slowly, stirring, until fat is rendered and meat is well browned and crispy all over, 12 to 17 minutes. Use a slotted spoon to transfer to a paper towel-lined plate.
- Sprinkle sage into the hot fat in the skillet and cook until crisp, about 1 minute. Transfer to plate with pancetta. When cool, finely chop pancetta and sage together.
- Heat oven to 425 degrees and line two rimmed baking sheets with parchment paper. Have ready an electric mixer fitted with the paddle attachment (or use a sturdy mixing spoon).
- In a saucepan, bring 1 cup water, butter, salt and cayenne to a boil. Stir in flour all at once, and cook, stirring continuously with a wooden spoon, until dough forms a mass and pulls away from the sides of the pot, 2 to 3 minutes. The dough will be quite stiff.
- Scrape into the mixer and beat until cooled slightly, about 30 seconds. Add one egg at a time, letting it fully incorporate before adding the next. (If you don't have a mixer, you can do this by mixing dough vigorously with a sturdy spoon.)
- When eggs are incorporated, add Gruyère and continue to beat until it is mostly melted into batter, then add pancetta and sage and mix until combined.
- Transfer batter to a large resealable plastic bag, and snip off 3/4-inch from one corner, or use a pastry bag. Pipe into balls, about 2 teaspoons each, leaving 1 inch of space between them. (Or, use a spoon to form the balls and drop onto baking sheets.)
- Sprinkle Parmesan on top, and bake 15 minutes. Reduce oven temperature to 350 degrees, and continue to bake until golden and cooked through, 10 to 15 minutes more. Serve immediately, while still warm.
Nutrition Facts : @context http, Calories 39, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 3 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 56 milligrams, Sugar 0 grams, TransFat 0 grams
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Majid Ali Baloch
[email protected]These were okay. I thought they would be more flavorful, but they were a bit bland.
Waleed Khan
[email protected]I'm not sure what I did wrong, but my gougères didn't turn out as well as I hoped. They were a bit dense and they didn't have much flavor.
taniya ahmed201
[email protected]These were a bit more work than I expected, but they were worth it. They were so good! I will definitely be making these again.
Salome Kipkemoi
[email protected]I've made these gougères several times now and they're always a hit. They're so easy to make and they're always delicious.
Afrajul Islam
[email protected]These were really easy to make and they turned out great! I will definitely be making these again.
Bhim B danuwar
[email protected]I'm not a big fan of pancetta, but these were still really good. The sage gave them a great flavor.
Novin Joseph
[email protected]These were a bit too salty for my taste, but they were still good.
Marvin J. Henfield
[email protected]I loved these! They were so light and airy, and the pancetta and sage gave them a great flavor.
CR7 ff
[email protected]These were okay. I thought they would be more flavorful, but they were a bit bland.
Rana Nadr
[email protected]I'm not sure what I did wrong, but my gougères didn't turn out as well as I hoped. They were a bit dense and they didn't have much flavor.
Liliana Oritz
[email protected]These were a bit more work than I expected, but they were worth it. They were so good! I will definitely be making these again.
rtyy gghdd
[email protected]I've made these gougères several times now and they're always a hit. They're so easy to make and they're always delicious.
Brittany Lambert
[email protected]These were so easy to make and they turned out great! I used a different type of cheese than the recipe called for, but they were still delicious.
Ro Dream Express
[email protected]I'm not a big fan of gougères, but these were really good. The pancetta and sage added a nice touch, and the texture was light and airy.
Eshal Fatima
[email protected]These gougères were amazing! I made them for a party and they were a huge hit. The pancetta and sage gave them a great flavor, and the texture was perfect. I will definitely be making these again.