Ranch Bacon and Chive Gourgeres.
Gourgeres are just another one of the many reasons I happen to adore Sock Monkey. My friend Meredith (aka the Sock Monkey) introduced me to these can’t eat just one if my life depended on it cheese puffs. Yes, don’t let the fancy schmancy name “Gourgeres” fool you into thinking these are stuffy and difficult.
They’re essentially a cheese puff. An irresistible puff of cheese. Typically Gruyere cheese. How can this be bad right?
If you’re looking for an appetizer for any meal, event, just because you’re craving gourgeres (and you will once you’ve tasted these) maybe you’re throwing a holiday party? Look no further because you’ve found it. Remember I told you they weren’t difficult? Quite the contrary, the dough can even be made the night before. About 30 minutes before your guests are scheduled to arrive grab your dough and favorite cookie scoop and get busy.
Once they’re on the trays and into the oven you can finish setting the table, grab a glass of wine, apply that lipstick that you meant to put on but were too busy with the main course, read my latest blog post. Whatever you want to.
Then when the timer goes off pop a few of these into your mouth (okay you might want to wait just a few minutes for them to cool – details) while they’re still warm. Cheese, bacon and chives all in one beautiful warm puffy bite. I have already experimented with several different varieties and cheeses. These are my favorite (but seriously I wouldn’t turn any away).
- 1/2 cup whole milk
- 1/2 cup water
- 1/2 cup unsalted butter
- 1/2 teaspoon kosher salt
- 2 teaspoons Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix
- 1 cup all-purpose flour 4 eggs - room temperature
- 1½ cups grated Edam cheese (can substitute mild gouda)
- 3-4 pieces cooked bacon, crumbled
- 2 tablespoons minced chives
- Preheat oven to 425°F. Line 2 rimmed baking sheets with parchment paper and set aside.
- Place the milk, water, butter, salt and seasoning mix in a pot and place over high heat. Bring to a boil.
- Add flour and stir vigorously with a wooden spoon until batter comes together and starts to pull away from the sides of the pan, about 4-5 minutes.
- Transfer dough to stand mixer that is equipped with paddle attachment (or you can use an electric hand mixer with a large bowl).
- Allow dough to rest and cool slightly for 2 minutes. With the mixer running on medium speed, add eggs, one at a time.
- Add cheese and mix to combine. Add as much bacon as desired, and chives, and stir together with a spoon.
- Using a small cookie scoop (approximately 1 tablespoon), scoop batter onto the prepared baking sheets approximately 2 inches apart. Bake for 10 minutes.
- Reduce heat to 375, rotate baking sheets and continue baking for approximately 15-20 minutes or until golden.
- Transfer gougeres to a baking rack and cool slightly. Serve with additional ranch dressing for dipping.
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- Nordic Ware Natural Aluminum Commercial Baker's Jelly Roll Baking Sheet
- PaperChef Natural Release Coated Non-Stick Culinary Parchment Paper, (1) 205 sq ft roll (15 in x 164 ft)
- KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
- OXO Good Grips Small Cookie Scoop
- USA Pan 1604CR Quarter Sheet Baking Bakeable Nonstick Cooling Rack, Metal