Bacon Garlic Gougères are perfect for when you need an easy appetizer. These bite-sized cheese puffs are made with cream puff dough that is loaded with Gruyère cheese, bacon, and garlic.
Bacon Garlic Gougères
These gougères will become your new favorite snack!
They are full of cheesy goodness with bits of bacon and garlic speckled throughout. The inside is light and airy. They are just darn right irresistible.
Stumbling upon Gougères was like stumbling upon gold! They are insanely good.
The best part is you can make them and store them in the freezer. This is perfect for when you need a quick snack.
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How to Make Bacon Garlic Gougères
The dough is your basic cream puff dough made with butter, salt, water, flour, and eggs. The process begins on the stove top where you’ll melt the butter in water with a little salt.
Stir in the dough and cook it until it is no longer sticky.
It will clump together and form a ball. Eggs are then added one at a time. Make sure to mix the egg in thoroughly before adding the next one.
After the eggs are all mixed in it’s time to add flavor: Gruyère cheese, bacon, and garlic. Gruyère cheese is the common cheese used for gougères but you can use any type of cheese you prefer.
Once the dough is made, scoop it out with a small cookie scoop and place in on a parchment-lined baking sheet. I like to use a 1 tablespoon-sized scoop but you can make them bigger or smaller. After portioning out all the dough, I like to roll it into smooth balls.
This is totally optional though.
Brush the tops with a little egg wash just before baking to make sure they come out nice and golden.
For a dinner party or just a snack, I think we all can agree that bacon garlic gougères are just what you need.
More tasty ways to enjoy bacon
- Pumpkin Cake with Bacon Streusel
- Maple Bacon Fat Soft Pretzels
- Bacon Egg Breakfast Pizza
- Zucchini Bacon Quiche
Bacon Garlic Gougères
- 7 slices bacon, minced
- 4 medium garlic cloves, minced
- 1/3 cup (75 grams) unsalted butter, cup into pieces
- 1/2 teaspoon salt
- 1 cup (250 milliliters) water
- 1 cup (130 grams) all-purpose flour
- 3 large eggs
- 6 ounces (170 grams) Gruyere cheese, grated
- 1 large egg yolk
- Fry the minced bacon in a medium skillet over medium heat until almost crisp, about 8 minutes. Add the garlic and continue to fry for about 1 minute. Drain the bacon and garlic with a fine mesh sieve and set aside.
- Heat the oven to 400°F. Line 2 baking sheets with parchment paper or silicone mats. Set aside.
- Add the butter, salt, and water to a large pot. Bring to a boil over medium heat and stir until the butter is fully melted. Remove from heat and stir in the flour until well combined.
- Cook over medium heat, stirring vigorously with a wooden spoon until the mixture is no longer sticking to the sides of the pan and forms a ball, about 2 minutes.
- Continue cooking and stirring until a dry film forms on the bottom of the pot and the dough is no longer sticky, about 2 minutes.
- Remove from the heat and let the dough cool for about 5 minutes. Add the whole eggs, one at a time, mixing until fully incorporated in between each addition. Stir in the cheese and bacon mixture.
- Use a 1 tablespoon sized cookie scoop and drop round mounds of batter on the prepared baking sheets. Gently roll each mound of dough into a ball and space them 2 inches apart.
- Whisk 1 tablespoon of water with the egg yolk and brush it over the tops of each dough ball.
- Bake for 20-25 minutes, until puffed up and golden. The centers should be dry and sound hollow when tapped.
Make ahead tip
- Dough can be made 4 hours ahead. Cover and chill until ready to bake.
- Baked gougères can be cooled completely and stored at room temperature for up to 24 hours or frozen in a zip-top plastic bag for up to 1 month. Before serving, heat the room temperature gougères in a 300°F oven for 5-8 minutes; heat frozen gougères for 8-10 minutes.