I have recently discontinued the hot food and snack meal plan at my son’s pre-school because he just didn’t eat and completely wasted the food on a daily basis.
As a result, I have been packing lunch box and snack for him every day.
For his snacks, I have been baking simple breads and cheese puffs for him, for example: cheesy garlic bread, mini monkey bread, gougeres or French cheese puffs, Brazilian cheese bread, choux pastry, etc.
All these snacks are so easy to make and I can make them in a jiffy without baking up a storm in the kitchen.
More importantly, we love all those breads and puffs!
I have been remaking the regular gougeres recipe in my archive for a few times and little G seems to get bored of it.
I have a recipe saved from Fine Cooking magazine from earlier this year on Bacon and Parmesan Gougeres.
This past week, I decided to give the recipe a try.
Little G loves bacon (both regular and Canadian bacon) and cheese, so I was almost 100% certain that he would love these cheese puffs as his afternoon snack.
I ran out of regular bacon so I used Canadian bacon to make these gougeres.
I diced them up into small bits and then mixed them with the dough.
I love it that every bite is a hidden treasure of the bacon; the cheesy gougeres tasted rich, savory, and absolutely mouthwatering hot off the oven.
We enjoyed them a lot.
Have a wonderful week and hope you get to try this amazing Bacon Parmesan Gougeres cheese puffs recipe soon!
How Many Calories Per Serving?
This recipe is only 83 calories per serving.
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- 4 strips thick-sliced bacon or 4 slices Canadian Bacon
- 1/2 cup whole milk
- 4 tablespoons (1/2 stick) unsalted butter
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1/2 teaspoon sugar
- 1/8 teaspoon cayenne
- 1-1/4 cups bread flour, sifted
- 3 large eggs
- 1-1/4 cups freshly grated Parmesan cheese
- Heat the oven to 425˚F (218°C). Line 2 baking sheets with parchment paper.
- Cook the bacon in a large skillet over medium-low heat until crisp but not too dark. If you use Canadian bacon, just dice into small pieces. Transfer the bacon to a plate lined with paper towels, and reserve 1/4 cup of the rendered fat. When the bacon is cool, chop to make 1/2 cup.
- Bring the milk, 1/2 cup water, the butter, and the reserved bacon fat to a simmer in a medium saucepan over medium heat. Stir in the salt, onion powder, sugar, and cayenne. Add the flour and, using a wooden spoon, stir very quickly in one direction. The flour will quickly absorb the liquid and form a dough. Continue stirring to cook the flour and simmer off more of the moisture until the dough pulls away from the sides of the saucepan, an additional minute or two.
- Transfer the dough to the bowl of an electric mixer fitted with the paddle attachment.
- Add the eggs one at a time, mixing on medium speed until each is incorporated into the dough, which will change from shiny to sticky as the eggs are worked in. On low speed, stir in 1 cup of the Parmesan and the bacon (or Canadian bacon) until just combined.
- Using a small ice cream scoop (about 2 inches in diameter), scoop the dough onto the prepared baking sheets. Top the gougères with an equal amount of the remaining 1/4 cup Parmesan.
- Bake until puffed and golden, 20 to 25 minutes. Serve warm.
Serving Size15 people
Amount Per Serving Calories 83Total Fat 6gSaturated Fat 3gUnsaturated Fat 0gCholesterol 46mgSodium 237mgCarbohydrates 2gProtein 2g