Gouda Bacon Puffs with Herb & Roasted Garlic Cream Cheese Recipe
Most of us have tried profiteroles, the soft and airy puffs with delightful whipped cream filling. They are simply magical…because they “disappear” whenever they are in front of me.
So when I saw this recipe for savory profiteroles, I heard the universe calling. Picture having savory puffs as an appetizer and sweet ones for dessert! What more can you ask for? Hm…may be a huge puff as a main course? I’m really not crazy, I just love my puffs and you can’t stop me.
These babies are soft and airy, just like the sweet profiteroles, only they are bacon-y and cheese-y. You can make these on their or fill them with herb & roasted garlic cream cheese. I tried them both ways and liked them both ways. Mr. H. prefers them without the filling for a clearer bacon and cheese flavour.
One thing you must promise me though, is to eat it while it’s freshly baked or after you’ve re-heated it up in the oven. It makes a world of difference. So what I’m saying is, it’s completely legit if you find yourself whipping up a batch when you’re home alone and you just have to finish it all…you know, to do the puffs justice!
Adapted from Canadian Living
Savoury profiteroles that is bacon-y, cheesy and filled with herb & roasted garlic cream cheese!
- 1 cup Water
- 1/2 cup (112g) Butter
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 1/4 cups (156g) All Purpose Flour
- 4 large Eggs
- 4oz Gouda Cheese, shredded
- 5 slices Bacon, cooked and crumbled
- 1/2 tsp Fresh Thyme, chopped
- 2/3 cup Herb and Roasted Garlic Cream Cheese
- Preheat oven to 400F and line a baking sheet with parchment paper.
- In a small saucepan, bring water, salt and pepper to a boil. Remove from heat and sift in flour, stirring vigorously with a wooden spoon until the mixture forms a smooth ball that doesn't stick to the pan.
- Cook the mixture over medium-low heat for another 2 minutes and let cool for 5 minutes.
- Dump the dough ball into the bowl of a stand mixer fitted with a paddle attachment. Over low speed, beat in each egg until fully incorporated before adding the next, until all four eggs are in.
- With the machine running, add gouda, bacon and thyme and beat until everything is evenly mixed.
- Scoop the mixture into a piping bag or a plastic bag. Cut off the tip and pipe mounds onto the parchment-lined baking sheet, about 1 inch in diameter, leaving about 1 inch room between each mound for spreading.
- With a wet fingertip, lightly press onto the tip of each mound to flatten sightly.
- Bake for about 20 minutes, until puffed and golden.
- While puffs are baking, place cream cheese into a piping bag.
- Once puffs have been baked and cooled slightly. Make a slit in each puff with a paring knife and pipe about 1/2 tsp cream cheese in each.
Completely cooled puffs can be refrigerated in an airtight container for a week and frozen for up to a month.
To reheat, thaw if frozen and reheat in an oven at 350F for 5 minutes.