Gougere with Gruyére, Bacon & Pecans

Name: Gougere with Gruyére, Bacon & Pecans
Cuisine: French
Ingredients: 55 g thick-cut bacon, cut into 0.5 cm dice; 75 ml water, milk, or a combination; 75 ml water, milk, or a combination; 45 g unsalted butter, cubed; ½ teaspoon fine sea salt; 65 g unbleached plain flour; 2 medium eggs, at room temperature; ¼ teaspoon freshly ground black pepper; Large Pinch of freshly grated nutmeg; 115 g coarsely grated Swiss Gruyère cheese; Egg wash: 1 egg whisked with a Pinch of salt; Egg wash: 1 egg whisked with a Pinch of salt; 60 g pecan pieces, coarsely chopped

Preparation info

Makes one 23 cm ring or
24
small puffs

Difficulty
Easy

Appears in

Pastry Perfection

By Nick Malgieri

Published 2014

About

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 thick-cut bacon, cut into 0.5 cm dice
75 ml water, milk, or a combination

Europe
France
Germany
Pie
Pastry

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