Email Sign-Up

Bacon and Ale Cheese Puffs

Saturday, April 16, 2011 Review by judywrites

Hi everyone,

Here’s a perfect appetizer for the holiday buffet – Bacon and Ale Cheese Puffs – two foods usually pretty high on the favorite list. The prep is a bit of work, but worth it. They would also be a nice addition to serve at lunch with a spinach salad, or a hearty corn or potato chowder, ¬†instead of rolls or bread!

Ingredients:

  • 4-6 slices bacon, cut in 1/4″ pieces
  • 1 cup India Pale Ale
  • 6 Tbs. unsalted butter, cut in 1/2″ pieces
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup all-purpose flour
  • 5 eggs, divided
  • 1-1/4 cups coarsely shredded Gruyere cheese (about 4 oz.) (Swiss could be a substitute)
  • 1 tsp. water

Preheat oven to 400 degrees with the rack in the upper middle and lower middle positions.

Line two baking sheets with parchment.

Cook bacon over medium heat until crisp, about 7 – 8 minutes. Drain on paper towels.

Combine ale, butter, salt and pepper in large heavy saucepan over medium heat. Bring to a simmer while whisking until the butter melts (3 – 4 minutes). Add the flour in one addition and stir briskly with a wooden spoon until all the flour is absorbed. Continue stirring until the mixture forms a ball and the bottom of the pan is coated with a thin film of the mixture and the dough is no longer sticky.

Remove from the heat. Put the dough into the bowl of a stand mixer. Turn it is medium low speed and add 4 eggs, one at a time. Beat to fully incorporate before adding the next egg. Beat in the cheese and bacon on low speed just until combined.

Drop rounded tablespoonfuls, two inches apart, onto the prepared baking sheet. Whisk together the remaining egg and 1 tablespoonful water. Brush of top of each cheese puff with the egg wash.

Bake until golden brown – 30 – 35 minutes. Halfway through the baking time, rotate the baking sheets from top to bottom, turning 180 degrees. To check for doneness, cut open one cheese puff halfway with a paring knife. The inside should be slight moist and eggy, but not wet. Serve warm or at room temperature.

Thanks to Cooking with Beer for this great recipe.

Take care,

Judy