Bacon Cheese Puffs

These buttery, airy spheres of perfection will go so fast you will have to fight to sample the fruits of your labor. They are super simple to make and many of the ingredients are common staples, so you may find yourself making them quite often. Comté cheese is a rich, nutty cave aged French cheese. You can also substitute Parmesan or sharp Cheddar.
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Ingrediënten

Makes about 24 cheese puffs

  • ¼ cup ½ stick unsalted butter, cut into cubes
  • ¼ teaspoon salt
  • ½ cup all-purpose flour
  • 2 large eggs
  • ¾ cup shredded Comté cheese divided (about 3 ounces)
  • ⅓ cup cooked and crumbled peppered bacon (about 4 slices)
  • 2 teaspoons chopped fresh herbs such as chives, thyme, and/or marjoram

Instructies

  • Preheat the oven to 425°F.
  • Line a baking sheet with parchment paper.
  • In a medium saucepan, combine the water, butter, and salt.
  • Heat the pan over medium heat until the butter is melted and the water just begins to boil.
  • Add the flour all at once and stir vigorously with a wooden spoon until the dough comes together in a ball that pulls away from the sides of the pan, about 3 minutes.
  • Test the dough by giving the pan a few good shakes.
  • If the ball stays together, it is done.
  • Transfer the dough to the bowl of an electric mixer.
  • Cool for 5 minutes.
  • Beat the dough at low speed with the paddle attachment, while adding the eggs, one at a time.
  • Make sure the first egg is fully incorporated before adding the second.
  • The finished dough should be smooth and shiny.
  • Stir in ½ cup of the shredded cheese, the bacon and herbs.
  • Transfer the dough to a pastry bag fitted with a ½-inch wide, plain tip.
  • Pipe the dough onto the parchment lined baking sheet in 1 inch mounds about 2 inches apart.
  • Use the back of a spoon dipped in water to pat down any pointed tips.
  • Sprinkle with the remaining cheese.
  • Bake for 10 minutes at 425°F, then reduce oven temperature to 375°F and bake for an additional 20-25 minutes, or until the cheese puffs are a deep, golden brown color.

Notes / Tips / Wine Advice:

Serve warm.
Over the top bacon lover’s tip:
Brush mounds of dough with a little melted Clarified Bacon Fat  before sprinkling with remaining cheese and baking.
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Recipe Category Pork
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