Cheese Puffs (Gougères) With Bacon and Shallot

Cheese Puffs (Gougères) Bacon and Shallot

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Cheese Puffs (Gougères) Bacon and Shallot

Cheese Puff


  • • 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


  1. • Preheat oven to 400°.
  2. • Sauté bacon until fully rendered. Drain the fat and set aside.
  3. • In a medium sized pot, melt the butter.
  4. • Add shallots and sauté under low heat until the shallots become translucent (4 minutes).
  5. • Add milk and bring to a boil.
  6. • Take the pot off of the heat. Add flour and stir vigorously with a wooden spoon until flour and butter are combined.
  7. • Add four of the eggs, one at a time, stirring each with the wooden spoon until all four are incorporated.
  8. • Add 1½ cups of Parmesan cheese, ¾ of the bacon and salt. Fold together into the dough.
  9. • Spray a non-stick mini muffin pan with Pam.
  10. • Spoon a tablespoon of the dough into each muffin cup.
  11. • Scramble the remaining egg in a separate bowl. Brush each section with the egg-wash.
  12. • Sprinkle on the remaining Parmesan cheese and bacon as a topping.
  13. • Place in oven and cook for 25 minutes or until the puffs are a deep golden brown.
  14. • Remove puffs from the mini muffin pan and serve.
  15. • 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.
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