{"id":15504,"date":"2018-02-03T20:44:08","date_gmt":"2018-02-04T03:44:08","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=15504"},"modified":"2018-02-03T20:44:26","modified_gmt":"2018-02-04T03:44:26","slug":"bacon-rosemary-gourgere","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/bacon-rosemary-gourgere\/","title":{"rendered":"Bacon Rosemary Gourgere"},"content":{"rendered":"
By Chuck Wiley, Executive Chef, Hearth ’61, Mountain Shadows Resort<\/span><\/div>\n
\n
\n
\n
<\/h6>\n<\/div>\n

\"\"<\/a><\/p>\n<\/div>\n<\/div>\n

\n

Bacon Rosemary Gourgeres<\/u>
\nYield:\u00a0 About 5-1\/2 dozen goug\u00e8res<\/p>\n

1 cup\u00a0\u00a0\u00a0\u00a0 Water
\n4 oz. \u00a0\u00a0\u00a0 \u00a0Butter
\n1\/2 tsp\u00a0\u00a0\u00a0Kosher salt
\nPinch\u00a0\u00a0\u00a0\u00a0 Cayenne pepper
\n1 cup\u00a0\u00a0\u00a0 \u00a0All-purpose flour
\n6 each\u00a0\u00a0\u00a0Eggs
\n1 cup\u00a0\u00a0\u00a0\u00a0 Manchego cheese, shredded (substitute gruyere or other semi-hard cheese)
\n3 slices\u00a0\u00a0Bacon, cooked and chopped fine (about three ounces)
\n1 tsp\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Rosemary, finely chopped
\n\u00bc cup\u00a0\u00a0\u00a0 Parmegiano-Reggiano, grated<\/p>\n

1.\u00a0Pre-heat oven to 350 degrees. In a large saucepan combine the water, butter, salt and cayenne; bring to a boil. Lower the heat and add the flour all at once, stirring with a wooden spoon. Cook this mixture over low heat three or four minutes until the dough pulls away from the sides of the pan and forms a ball.<\/p>\n

2.\u00a0Remove from the heat and transfer to an electric mixer fitted with a paddle. Mix on low speed until batter cools slightly (so the eggs don\u2019t cook). Add the eggs one at a time, mixing until the egg is fully incorporated before adding another. Do not over mix. When eggs are incorporated, add the cheese and continue to beat until it is mostly melted in the batter. Add the bacon and rosemary.<\/p>\n

3.\u00a0Transfer to a piping bag and on two 13\u201d x 18\u201d baking sheets lined with parchment or Silpats, pipe into balls, about 2 tsp. each. Leave an inch or so between them to allow for expanding. Sprinkle with the parmesan cheese.<\/p>\n