These small puffs are simply profiteroles studded with bacon and Gouda. This recipe can
easily be halved, but the puffs freeze well, so you might as well make the whole batch and
keep them on hand to share with friends who drop by for a drink.
INGREDIENTS
- 1/2 cup butter
- Pinch of salt
- 1 1/4 cups all-purpose flour
- 4 eggs
- 1 cup shredded Gouda cheese
- 1/4 cup crumbled cooked bacon (about 5 strips)
- 1/2 tsp chopped fresh thyme
PREPARATION
- In a small saucepan, bring 1 cup water, butter, and salt to boil.
- Remove from heat, add flour all at once, and stir vigorously with a wooden spoon until mixture forms a smooth ball that pulls away from the side of the pan.
- Return to medium-low heat, stirring constantly, cook for 2 minutes, and remove from heat. Let cool for 5 minutes.
- Beat in eggs, one at a time, using a wooden spoon, until smooth and shiny. Beat in Gouda, bacon, and thyme.
- Spoon dough into a pastry bag fitted with a ½-inch round tip or a resealable plastic bag with the corner snipped off.
- Pipe mounds, 1 inch in diameter and about 1 inch apart, onto greased or parchment paper–lined rimless baking sheets. Gently flatten the peak of each mound using a wet fingertip.
- Bake one sheet at a time in a 400°F oven until puffed, golden, and crisp, for about 16 minutes.
- Let cool. Store in an airtight container for up to 2 days, or freeze for up to 1 month. To reheat, thaw and bake in a 350°F/180°C oven until hot, for about 5 minutes.
NUTRITIONAL INFORMATION, PER PIECE: about 36 cal, 1 g pro, 3 g total fat (1 g sat. fat),
2 g carb, trace fibre, 19 mg chol, 41 mg sodium, 12 mg potassium. % RDI: 1%
calcium, 1% iron, 2% vit A, 3% folate.
TIP FROM THE TEST KITCHEN
When you’re frying bacon, make
sure to turn the strips often to keep
the ends from curling up.
