Cheese Puffs (Gougères) Bacon and Shallot
- • ½ pound Oscar Mayer bacon, chopped in a ¼-inch dice
- • 1 stick unsalted butter
- • ½ cup shallots, finely minced
- • 1 cup milk
- • 1 cup all purpose flour
- • 5 eggs (4 for the batter and one for an egg-wash)
- • 2 cups Parmesan Cheese (blends of Parmesan and Romano or Parmesan and Swiss also work well)
- • Pam cooking spray
- • 1 teaspoon kosher salt
- • Preheat oven to 400°.
- • Sauté bacon until fully rendered. Drain the fat and set aside.
- • In a medium sized pot, melt the butter.
- • Add shallots and sauté under low heat until the shallots become translucent (4 minutes).
- • Add milk and bring to a boil.
- • Take the pot off of the heat. Add flour and stir vigorously with a wooden spoon until flour and butter are combined.
- • Add four of the eggs, one at a time, stirring each with the wooden spoon until all four are incorporated.
- • Add 1½ cups of Parmesan cheese, ¾ of the bacon and salt. Fold together into the dough.
- • Spray a non-stick mini muffin pan with Pam.
- • Spoon a tablespoon of the dough into each muffin cup.
- • Scramble the remaining egg in a separate bowl. Brush each section with the egg-wash.
- • Sprinkle on the remaining Parmesan cheese and bacon as a topping.
- • Place in oven and cook for 25 minutes or until the puffs are a deep golden brown.
- • Remove puffs from the mini muffin pan and serve.
- • Note: You can make these an hour in advance. Remove them from the mini muffin tin and reheat in a 350° oven for 5 minutes.