- 14
- 30 mins
Ingredients
- 1 Pound bacon
- 1/2 Cup milk
- 1/2 Cup water
- 1/4 Pound butter
- 1 Cup flour
- 4 Eggs
- 2/3 Cup gruyere, grated
- 6 Eggs
- 2 Tablespoon butter
- 1/4 Cup Parmigiano, grated
- 1/3 Cup gruyere
- 2 Teaspoon sour cream
- 1 Teaspoon chives, chopped
- 1/8 Teaspoon salt
- Fresh black pepper to taste
Preparation
Step 1
Preheat oven to 350°F.
Lay out bacon on parchment lined baking sheet. Cook bacon in oven until fully rendered, browned and crisp. Remove from oven and immediately place strips on paper towels. Lay paper towels on top of bacon and press to blot the grease. Chop bacon strips very fine…very fine. Set aside.
In a flat-bottomed, heavy gauge saucepot melt butter with milk and water, bring to a simmer. Add flour, lower heat, and cook stirring constantly with a wooden spoon for about 10 minutes. Dough should pull away from the sides of the pot and form a film on the bottom.
Place dough in stand mixer with a paddle attachment. Mix on speed 1, for a couple minutes to cool. Add 4 eggs, one at a time, and mix until fully incorporated after each addition. Fold in 2/3 cup gruyere cheese and chopped bacon with a rubber spatula.
Place pâte à choux in a piping bag, fitted with a 1/2” - 5/8” tip. On a parchment lined baking sheet, pipe out silver dollar sized gougères to 1 1/2” tall. Bake in oven for 30 minutes, until golden brown all over, including the bottom.
In a bowl, beat 6 eggs well.
In a small sauté pan, melt 2 tablespoons butter, reduce heat to very low and add beaten eggs. Stir eggs constantly with a rubber spatula, cook to soft scramble with very small curds.
Remove from heat and fold in cheeses, sour cream, chives, and salt & pepper.
Cut a hole in the bottoms, the size of a nickel, and save the ‘nickel.’ Stuff with the soft scrambled eggs, and replace nickel.
May be served immediately or hold up to 1/2 hour and re-heat for 5 – 10 minutes in a 300°F oven.