Ingredients

Scale

1/2 cup water
1/2 cup milk
6 Tablespoons butter
2 Tablespoons bacon butter (rendered fat from baked bacon)
Large pinch of coarse salt
A generous pinch of each: dried dill, onion powder, garlic powder
1 cup all-purpose flour
4 large eggs
2 slices bacon, cooked and chopped
3 1/2 ounces shredded Gruyère, Dubliner and/or Asiago cheese (or a mix of the three), plus more for sprinkling
Freshly ground pepper and freshly grated nutmeg

Instructions

Preheat the oven to 400°. Line 1 – 2 large baking sheets with a silicone baking mat.
In a medium saucepan, combine the water, milk, butter and bacon fat, salt and seasonings and bring to a boil.
Reduce heat to medium low, add the flour and stir it in with a wooden spoon until a smooth dough forms. Continue cooking, stirring frequently, until the dough dries out and pulls away from the pan.
Scrape the dough into a medium mixing bowl and let cool for a minute or two. Add the eggs, one at a time, stirring after each one until it’s fully incorporated into the dough, then stir in the bacon, cheese, pepper and nutmeg until all is well mixed.
Use a spoon to drop round bits of dough onto the prepared baking sheet, leaving at least an inch or two of space around each one. Top each Gougère with a bit more cheese, then bake at 350 F. for about 22 minutes or until they puffs are a beautiful golden brown.

Notes

Gougères freeze well! Just put them on a baking sheet, freeze and then put in a container or bag until close to serving time. Warm briefly in the oven.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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