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Parmesan Bacon Gougères


CHRIS GRANGER

These aren’t your typical, light-as-air cheese puffs passed around at fancy parties. These are a Southerner’s version of gougères, a little bit heavier, as they’re stuffed with bacon and cooked with rendered fat, but just as delicious. Try ‘em out for yourself with the recipe below.

Donald Link‘s gougères in his new cookbook, Down South, are a far cry from the delicate hors d’oeuvre seen on passed appetizer trays at fancy receptions. Studded with pieces of crumbled bacon and infused with their rendered fat, these bite-sized puffs make for a seriously porky statement. Link enhances the bacon with a couple of generous handfuls of grated Parmesan—a step that adds another layer of umami and a touch of creaminess to the gougères.

Read more on Serious Eats

Photo by Chris Granger

Becca Haley-Park

Written by

Rebecca Haley-Park is an assistant editor for culture: the word on cheese, and is responsible for all the delicious content on our Facebook page and Twitter feed. When not writing for the magazine you can find her creating cocktail recipes and pairing them with cheese.

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