Bacon-Parmesan Gougeres Party Platter | Recipes | Schneiders
Honey Dill Dog


Bacon-Parmesan Gougeres Party Platter

Honey Dill Dog


Bacon-Parmesan Gougeres Party Platter

Gougeres, or cheese puffs, get a flavour boost from smoky bacon and don’t worry – they’re much easier to make than you think. They are the perfect accompaniment to a holiday party platter next to some charcuterie, fruit, veggies and nuts. They also instantly elevate a store-bought dip.

200 g thinly sliced Schneiders® Hot  Genoa Salami

150 g thinly sliced Schneiders® Deli  Best® Dry Cured German Salami

150 g Schneiders® Applewood Smoked Original Ham, cubed

1 cup store-bought roasted red pepper dip

2 cups each peeled small carrots and cucumber spears

1 apple, sliced

8 plums or figs, halved or quartered

1 cup dried apricots

1 cup assorted nuts

1/2 cup marinated artichoke hearts

Bacon-Parmesan Gougeres:

6 strips Schneiders® Classic Cut Bacon, finely chopped

½ cup milk

¼ cup unsalted butter

½ tsp salt

1 tsp onion powder

½ tsp granulated sugar

1/8 tsp cayenne pepper

1¼ cups all-purpose flour

3 large eggs

1¼ cups freshly grated Parmesan cheese

Bacon-Parmesan Gougeres: 

Heat oven to 400°F. Line 2 baking sheets with parchment paper. 

Cook bacon in a large skillet over medium heat until crisp.  Remove with slotted spoon to paper towel-lined plate, reserving ¼ cup of fat. 

Bring milk, ½ cup water, butter, and reserved bacon fat to a simmer in a medium saucepan over medium heat. With wooden spoon, stir in salt, onion powder, sugar, and cayenne. Add flour; stir until stiff dough is formed.  Cook, stirring, for 2 minutes or until dough pulls away from the side of pan.

Transfer dough to the bowl of an electric mixer fitted with a paddle attachment (or transfer to bowl and continue with electric hand mixer). On low speed, mix in eggs, one at a time, until each is fully incorporated and smooth, thick batter forms. On low speed mix in reserved bacon and 1 cup of the Parmesan cheese, just until combined.

Using cookie scoop (1-inch diameter), scoop slightly mounded rounds of dough onto prepared baking sheets.  Sprinkle gougeres with remaining cheese. 

Bake until puffed and golden 18 to 22 minutes. Let cool on rack 10 minutes before serving.

Arrange gougeres, salami, ham, dip, vegetables, fruits, nuts and artichokes on platter.