Fallen bacon puff
I have rediscovered the magic of gougeres, the Gruyere-flavored choux (cream puff) pastry dough typically shaped into individual rounds or a ring. When I started using my food processor in the early 1970s, they were the star of my cooking classes, not to mention my cocktail parties and small suppers. Nothing could be easier to make, more practical in terms of yield and cost or more popular.
On my visit to Paris a year ago, these gougeres--without the herbs--were still being served at the three-star Taillevent restaurant along with aperitifs. My recipe is adapted from its kitchen.
The fallen bacon puff is a cross between a thin quiche and a pancake. It can also be made into individual cocktail puffs.
Place green onions and cheese in processor bowl. Process until cheese is coarsely chopped; set aside on foil. Do not wash bowl.
Bring water, 1/3 cup milk, butter, salt, nutmeg and pepper to taste to boil in small saucepan over medium heat. Remove pan from heat. Use wooden spoon to vigorously stir in flour until mixture is well combined and leaves side of pan, about 1 minute. Return to heat and cook, stirring often, 2 minutes.
Transfer dough to processor bowl. Turn on processor and add 4 eggs through feed tube, stopping once to scrape down sides, until mixture is thick and smooth, about 20 seconds. Add remaining milk; process 5 seconds. Add reserved cheese mixture and bacon; process 5 seconds more.
Grease 8-inch tart pan with removable ring and lightly sprinkle with water (steam will release puff from pan after it is baked). Transfer dough to tart pan. Use your finger dipped in egg-salt mixture to even dough’s thickness and smooth any rough edges.
Bake at 400 degrees until well browned, about 27 to 30 minutes. Let rest 10 minutes. Remove from tart pan. Cut into wedges. Serve warm.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.
