{Gougères} Pancetta Fontina Cheese Puffs Recipe

A recipe for the classic French snack, gougeres, but with a twist thanks to the addition of pancetta, Fontina cheesee, and herbs. These French cheese puffs are our go-to for cocktail parties.

5 from 4 votes

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Prep Time 20

Cook Time 40

Total Time 1

Course Appetizer

Cuisine French

Diet Gluten Free, Vegetarian

Servings gougeres

Calories 90 kcal

Equipment

2 Rimmed Baking Sheets
1 Medium Nonstick Frying Pan
1 Medium Saucepan

Ingredients

For The Pancetta:

4 ounces pancetta
small dice

For The Pate Au Choux Dough:

1 cup whole milk plus 1 tablespoon
6 tablespoons unsalted butter
1/2 teaspoon kosher salt
1 cup all-purpose flour
5 large eggs plus 1 yolk, at room temperature
3 ounces Parmigiano Reggiano cheese grated (about 3/4 cup)
3 ounces Fontina cheese shredded (about 2 cups)
1 tablespoon fresh thyme
finely chopped

Instructions

Prepare The Baking Sheets: Heat oven to 400°F and arrange racks in the upper and lower third. Line two rimmed baking sheets with parchment paper or silicone baking mats and set aside.
If making the pancetta, line a plate with paper towels and set aside. Place pancetta in a medium nonstick frying pan and cook until crisp. Remove pancetta to paper towel-lined plate and set aside to drain.
TIP: Pancetta can be crisped up to one day ahea of time. Store refrigreated in an airtight container until ready to use.
4 ounces pancetta
Cook The Pate Au Choux Dough: Meanwhile, make the choux pastry dough. To do so, combine one cup of the milk or water with the butter and salt in a medium saucepan and bring to a simmer over medium-high heat. Reduce heat to medium-low, dump in all the flour, and stir vigorously until flour is incorporated.
Cook, stirring constantly, until the dough comes together in a ball and feels dry to the touch, about 2 minutes.
1 cup whole milk, 6 tablespoons unsalted butter, 1 cup all-purpose flour, 1/2 teaspoon kosher salt
Beat In The Eggs: Transfer dough to a food processor fitted with a blade or a stand mixer fitted with a paddle attachment. Pulse or beat in five of the eggs, one by one, letting each egg completely incorporate before adding the next.
Reserve 3 tablespoons of the Parmigiano Reggiano cheese then add pancetta, remaining cheese, and thyme; pulse or mix on low until thoroughly incorporated.
5 large eggs, 3 ounces Parmigiano Reggiano cheese, 3 ounces Fontina cheese, 1 tablespoon fresh thyme
Arrange On Baking Sheets: Drop tablespoon-size portions of dough on the prepared baking sheets, spacing them at least 1/2 inch apart. Whisk remaining egg yolk with the remaining 1 tablespoon milk and brush tops of cheese puffs then evenly sprinkle reserved Parmigiano Reggiano cheese over top.
Bake The Gougeres: Place in oven and bake, rotating halfway through, until puffed and golden brown, about 20 to 25 minutes. Serve hot, warm, or at room temperature.
TIP: Gougeres can be baked up to two days ahead. Rewarm in a low oven within 30 minutes of serving.

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Nutrition

Serving: 1gougereCalories: 90kcalCarbohydrates: 4gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 46mgSodium: 147mgPotassium: 42mgFiber: 1gSugar: 1gVitamin A: 189IUVitamin C: 1mgCalcium: 66mgIron: 1mg

Keyword classic french food, french cheese puffs, vegetarian appetizers