Bacon and Cheese Puffs (Gougeres)

cheese bacon puffs filling up an oval wire bowl.

5 from 2 votes

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These Bacon and Cheese Puffs (Gougères) are savory bites made from classic French choux pastry, enriched with Gruyère cheese and crispy bacon. Perfect as a cocktail party appetizer or a cozy snack, these cheese and bacon puffs can be made ahead and frozen, offering both elegance and convenience.

Prep Time20

Cook Time40

Total Time1

Course: Appetizer

Cuisine: French

Servings: puffs

Calories: 39kcal

Author: Joanne Stekler

Equipment

Food processor or stand mixer
2 Baking sheets lined with parchment or silicone mats

Ingredients

1 cup (227 grams) water
8 tablespoons (113 grams) unsalted butter
1 cup (125 grams) unbleached all-purpose flour
4 eggs lightly beaten
2 slices bacon, cooked, drained, and chopped fine
¼ cup (28 grams) grated gruyere or other cheese
½ teaspoon salt

Instructions

Preheat the oven to 450°F.
In a medium saucepan, bring the water and butter to a boil over medium heat.
1 cup (227 grams) water, 8 tablespoons (113 grams) unsalted butter
Once the butter has completely melted, turn the heat down to medium-low, add the flour, and stir continuously for about 5 minutes, mashing and stirring.
1 cup (125 grams) unbleached all-purpose flour
Let the mixture cool for a minute or two and then put it into your food processor (or stand mixer).
In a food processor, remove the feed tube to let the hot air escape. Turn the machine on and let it run for a minute to cool the mixture.
Add the eggs very slowly while the machine runs and then process or mix for about one minute. The mixture will be shiny and still liquid enough that it does not hold firm peaks.
4 eggs
Add the bacon, cheese, and salt, and process or mix only to combine.
2 slices bacon, cooked, drained, and chopped fine, ¼ cup (28 grams) grated gruyere or other cheese, ½ teaspoon salt
Transfer the mixture to a piping bag or plastic gallon storage bag with a corner cut out. Pipe the mixture onto the prepared baking sheets, keeping the puffs about an inch apart. If the puffs have peaks after piping, smooth them down with a wet finger.
Put the baking sheets into the oven and turn the oven down to 425°F. Bake for 10 minutes.
Turn the oven down to 375°F and bake for about another 20 minutes until the puffs are firm on the outside and mostly dry on the inside.
If the outsides are brown but the insides are not completely dry, turn off the oven and leave the baking sheets in the oven with the door slightly ajar for another 30 minutes or so.

Notes

Do make sure that your cheese and bacon puffs are completely dry before removing them from the oven.

Store gougeres in the refrigerator for up to three days or freeze the puffs either before or after baking. Reheat baked puffs in the oven until warm, or bake frozen, unbaked puffs a few minutes longer than usual.

Feel free to vary the recipe using a different cheese like Parmesan or blue cheese for a change in flavor.

Nutrition