With entertaining season in full swing, everyone is looking for little bites to serve that are easy to eat with one hand, and I can’t think of a better candidate than dainty French gougères. The hors d’oeuvre known to most Americans as cheese puffs is a true crowd pleaser and a huge time saver for busy hosts.
Traditionally kept simple with only Gruyère cheese and a hint of nutmeg, these gougères get the addition of smoky bacon, roasted corn, and extra-sharp Cheddar for an intense combination!
Choux pastry, a French favorite, is usually made for sweet profiteroles but you’ll find it’s equally suited for savoury dishes.
Fold in the bacon, corn, extra-sharp cheddar, chives, and a little bit of Parmigiano-Reggiano for a supercharged pastry dough.
Lined spoonfuls can be kept in the fridge and pop in the oven moments before you need them, letting you great your guests and fill the house with that incredible cheesy smell.
With their crackly shell and cloudlike interior, they’re one of the most perfect food to pop into your mouth in between two sips of alcohol (Champagne is a magnificent pairing).
No one will be able to stop snacking so make sure you have plenty!
- 4 hickory-smoked bacon slices (1/4 lb)
- 3/4 cup corn (from 2 medium ears)
- 1 cup water
- 1 stick unsalted butter, cut into tablespoon pieces
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 to 5 large eggs
- 1 1/2 cups coarsely grated extra-sharp Cheddar (5 oz)
- 2 tablespoons grated Parmigiano-Reggiano
- 2 tablespoons finely chopped chives
- EQUIPMENT: a 10- to 12-inch well-seasoned cast-iron skillet; a pastry bag with 1/2-inch plain tip (optional)
- Preheat oven to 375°F with racks in upper and lower thirds.
- Cook bacon in skillet over medium heat, turning occasionally, until crisp. Drain on paper towels, then finely chop.
- Pour off fat from skillet, then wipe clean. Add corn and pan-roast over medium heat, stirring occasionally, until kernels are mostly golden brown, 10 to 15 minutes.
- Bring water to a boil with butter and salt in a heavy medium saucepan, stirring until butter is melted. Add flour all at once and cook over medium heat, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, about 2 minutes. Remove from heat and cool slightly, about 3 minutes. Add 4 eggs, 1 at a time, beating well after each addition. (Batter will appear to separate at first but will then become smooth.) Mixture should be glossy and just stiff enough to hold soft peaks and fall softly from a spoon. If batter is too stiff, beat remaining egg in a small bowl and add to batter 1 teaspoon at a time, beating and then testing batter until it reaches proper consistency.
- Stir in bacon, corn, cheeses, chives, and 1/2 teaspoon pepper.
- Line 2 large baking sheets with parchment paper or lightly butter sheets. Fill a pastry bag fitted with 1/2-inch plain tip with batter and pipe about 35 (3/4-inch-diameter) mounds, or spoon mounded teaspoons, 1/4 inch apart, onto each sheet. Bake, switching position of sheets halfway through baking, until puffed, golden, and crisp, 25 to 30 minutes total. Transfer to a rack (still on parchment if using). Make more puffs on cooled baking sheets. Serve warm or at room temperature.
- If you don’t have a cast-iron skillet, broil corn in an oiled baking pan 4 to 6 inches from heat, stirring once or twice, about 5 minutes.
- Gougères can be made ahead and cooled completely, uncovered, then chilled in sealed bags 2 days or frozen 1 week. Reheat, uncovered, on baking sheets in a 350°F oven 10 minutes if chilled or 15 minutes if frozen.
