Bacon and Corn Smoked Gougères
Hickory Dark Balsamic Vinegar
| Category: | BREADS |
Ingredients
Bacon and Corn Smoked Gougères Directions
- Position racks in upper and lower thirds of the oven and preheat to 425º F.
- Mix Hickory Balsamic and Honey in small bowl and set aside.
- DO NOT husk corn, leave in husks and wrap with 2 layers of foil sealing the edges to retain moisture. Back in oven for approximately 20-30 minutes until corn is just starting to turn color. Remove from oven, let cool slightly, and cut corn off cob.
- Line two large baking sheets with parchment paper.
- In a large skillet, cook bacon over medium heat, turning occasionally until brown and crisp. Drain on paper towels, then finely chop. Pour off fat from skillet, the carefully wipe clean with a paper towel. Return the skillet to medium heat and add the corn, stirring occasionally until the kernels are mostly golden-brown. Remove from the heat and set aside.
- In a medium saucepan, bring water, butter, sugar, and salt to a boil, stirring until butter is melted. Add flour all at once and cook over medium heat, stirring vigorously with a wooden spoon, until mixture pulls away from the sides of the pan and excess moisture has evaporated, about 2 minutes.
- Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for about 30 seconds to cool slightly. Add eggs one at a time, beating well after each addition. (Batter will appear to separate at first, but will then become smooth). Mixture should be stiff enough to hold soft peaks and fall softly from the spoon. Stir in bacon, corn, mustard, cheese, chives and black pepper.
- Spoon mounded tablespoons, 1/2-inch apart, onto each sheet. Bake, switching positions halfway through baking, until puffed, golden, and crisp on the outside, 25 to 30 minutes total.
- Serve the gougères warm with the Honey-Hickory balsamic as a garnish. Enjoy!
