Monday, 15 October 2012

My no-bacon, cheese and bacon gougères

I was trying to find a way to keep these light and crisp but make them more interesting. I filled them with a light cheese mouse mousse(!) but they then go soggy very quickly. Instead I infused a pint of milk with a pack of fried, smoked streaky bacon and a chipotle chilli for a couple of days and made the choux paste with that. I also added a half teaspoon of smoked paprika and 30g of parmesan.

Quite inspired by this infused milk thing. Will be trying more combinations. Caramelised onion and thyme milk could be good. Might be fun to have a bowl of same-looking but very different-tasting gougères.

Might also try savoury eclairs. Light creamy cheese filling with... what on top? Smooth, glossy tapenade maybe? 

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