Dessert. 14 people. Preparation 60 min.
Gougères (+- 70 pieces)
- 250 g butter
- 250 ml of milk
- 250 ml of water
- 250 g flour
- Pinch of salt
- 10 eggs
- 250 g grated Beemster Old
- 50 g butter
- 50 g flour
- 500 ml of milk
- 100 g grated Beemster Extra Belegen
- Pinch of salt and pepper
- 1 tbsp maple syrup
- 120 g smoked breakfast bacon, sliced
- Bunch of parsley, picked leaves without stalk
- Aluminum foil
- Preheat the oven to 200 °C.
- Heat the butter, milk and water in a saucepan. Add the flour and a pinch of salt. Stir until smooth with a whisk. Allow the flour to cook.
- Remove the pan from the heat. While stirring with a wooden spoon, add the eggs one at a time. Do not add the second egg until the first egg is incorporated. Add the cheese and mix well.
- Line a baking sheet with baking paper. Put the dough in a piping bag. With this, pipe the gougères onto the baking sheet. Make sure there is enough space (+- 3 cm) between the gougères.
- Bake the gougères for 15-20 minutes in the center of the oven until golden brown. Let them cool slightly on a wire rack.
Making maple bacon bits:
- Cut the breakfast bacon into small cubes. Fry them until they are crispy.
- Remove the fat from the pan. Add a small amount of maple syrup and fry for 1 more minute.
- Let the bacon cool and drain on paper towels.
- Optional: grind the cooled maple bacon bits in a food processor to a powder.
Making cheese sauce
- Melt the butter in a saucepan over medium heat. Do not allow the butter to brown.
- Add the flour once the butter has melted. Stir well.
- Let this mixture cook for about 30 seconds before adding the milk. Keep stirring well while adding the milk little by little.
- Season the béchamel sauce with a little salt and pepper.
- Is the sauce too thick? Then add a little extra milk. Once you have the desired thickness, add the grated cheese. Keep stirring well.
- The sauce is ready once the cheese has melted. Let the sauce cool slightly.
Making puffs (croquembouche)
- Make a sturdy croquembouche cone by crumpling aluminum foil into a cone shape about 30 cm high.
- Pierce a skewer into the bottom of a gougère and poke it into the cone. Start at the bottom and work your way up. Continue until the entire cone is covered.
- Finish it just before serving by pouring the lukewarm cheese sauce over it and sprinkling the parsley and bacon bits on top.
*This recipe was developed by 24Kitchen.
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For the English version of this recipe, click here.