Recipe courtesy of Laurie March and Dan Pashman
Show: Good To Know
Cheddar Cheese Gougeres with Bacon
Total:
1 hr
Active:
20 min
Yield:
8 to 10 servings
Level:
Intermediate
Total:
1 hr
Active:
20 min
Yield:
8 to 10 servings
Level:
Intermediate

Ingredients

  • 8 tablespoons (1 stick) butter
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1 cup grated sharp Cheddar
  • 1/2 cup cooked and finely chopped bacon
  • 2 teaspoons chopped fresh thyme (or rosemary)
  • Freshly ground black pepper

Directions

Preheat the oven to 425 degrees F. Line a baking sheet with a silicone baking mat or parchment paper. 

In a medium saucepan, add 1 cup water, the butter and salt, and bring to a boil over high heat. Lower the heat to medium and add the flour all at once. Stir rapidly with a wooden spoon; the mixture will form a dough ball that will pull away from the sides of the pan. Continue to cook for a couple minutes. 

Remove the pan from the heat and let cool for a couple of minutes. Stir so that the dough cools more evenly; you want the dough to be warm, but not so hot that when you start adding the eggs they cook as they hit the dough. In a mixer or by hand with a wooden spoon, add the eggs one at a time, stirring after each addition until the eggs are incorporated. The dough should become rather creamy. Stir in the grated cheese, bacon, thyme and a few grinds of pepper. 

Spoon out small balls (about a heaping tablespoon) of the dough onto the baking sheet, with at least an inch separating the spoonfuls. Cook for 10 minutes; lower the heat to 350 degrees F and cook until puffed up and lightly golden, another 15 to 20 minutes.

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