Passion for Pork

Bacon Gouda Gougères

Bacon Gouda Gougères

Adapted from Dinner with Julie


  • 1 cup (250 mL) water
  • ½ cup (125 mL) butter, cut into pieces
  • 1 cup (250 mL) all-purpose flour
  • 4 large eggs
  • 1½ cups (375 mL) coarsely grated old Gouda cheese
  • 4 slices bacon, cooked and crumbled


In a medium saucepan, bring water and butter to a boil over medium-high heat. Turn the heat down to low and add flour all at once, then stir with a wooden spoon until the mixture pulls away from side of pan.

Transfer the mixture to a bowl and beat in the eggs one at a time with an electric mixer on high speed, beating well after each addition. The batter should have the consistency and colour of thick pudding; thicker than cake batter but thinner than cookie dough.

Preheat oven to 375°F and spray two baking sheets with nonstick spray or line them with parchment paper. Stir the cheese and bacon into the batter and spoon about a tablespoon at a time an inch apart on baking sheets. Bake for 25-30 minutes, or until puffed, golden and crisp.

Gougères keep, chilled in sealable plastic bags, 2 days or frozen 1 week. Reheat gougères uncovered in a preheated 350°F oven for 10 minutes if chilled or 15 minutes if frozen. (You must serve gougères warm!)

Yield: About 2 dozen
Total time: 1 hour

Prep Time: 20 Minutes
Cooking Time: 30 Minutes
Total Time: 50 Minutes

Tags: appetizer | bacon | Julie Rosendaal |