Bacon Parmesan Gougere (Cheese Puffs) Recipe

As a continuation from our Valentine’s Day dinner post, one of the dishes I made for our appetizers was Bacon Parmesan Gougere. The easiest way to describe a Gougere is a cheese puff. The more technical way of explaining a Gougere is a choux pastry (used to make eclairs, cream puffs etc) made with cheese. They’re typically served as an hors d’oeuvres or it can be served along side soup like a biscuit or a bread.

While I was looking at different French cookbooks to come up with other dishes to accompany our French meal, this recipe came up a few time and it’s hard to turn down a recipe with bacon in it.

This recipe was fairly easy to make. First, I had to make the choux pastry dough by heating up the milk and butter in a small sauce pan over medium high heat and bringing it to a simmer. Then, I added the flour and pinch of salt to the mixture and mixed vigourously until it formed a smooth dough and the mixture no longer sticks to the side of the pan. When done, transfer the dough into a mixing bowl and press it out to the sides of the bowl to help the dough cool down faster. Allow to chill for a few minutes until it is warm to the touch (approximately 5 mins).

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Cream Puff Recipe

I wasn’t always a fan of cream puffs. However, over the last couple of months, we’ve been frequently some of our favourite local cafe and bakery in our neighborhood and one of the pastries that has always seem to attract my attention were the ones made with a Pâte à Choux base. Whether it be cream puffs or eclairs, these desserts have inspired me to attempt to make them myself so that we can stop spending all our disposable income on these desserts XD

Thanks to my trusty Ladurée cook book that I bought last year, I had a point of reference to make my pastry cream. Being unsatisfied with their Pâte à Choux recipe, I decided to try another which turned out a lot better (the choux just had more flavour overall).

Cream Puffs

This dessert is actually not very hard to make though it can be time consuming as you have to dry the Pâte à Choux out in the oven, and then wait for your pastry cream to cool before you can actually use it. But once you have this base recipe down, you can actually adjust the pastry cream flavour to your liking. I went ahead and made a matcha variation of it that turned out quite well!

Matcha cream puff

To view the full recipe, see below.

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