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Gougere with Gruyére, Bacon & Pecans
- Makes one 23 cm ring or
24
small puffs - Difficulty
Easy
Published 2014
Hardly a French classic, this bacony and nutty version of the traditional Burgundian pastry always wins admirers. If you buy a large gougère in a pastry shop, it’s piped as a series of spheres in a ring, but you can also make individual smaller puffs to serve as an hors d’oeuvre to nibble with drinks.
Ingredients
55 g 75 ml
Method
- Scatter the diced bacon in a sauté pan and place over a low heat. Cook until the fat has melted and the pieces are beginning to crisp, about 10 minutes, stirring occasionally. Using a slotted spoon, transfer the bacon to a plate covered with kitchen towels to drain.
- Set a rack at the middle level in the oven and
preheat to
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