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Savoury Profiteroles Recipe Mornay & Bacon

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Ingredients

For the Savoury Choux pastry
250 ml milk
80 grams butter
125 grams plain flour
4 whole eggs
40 grams comte cheese you can use cheddar or Gruyere too
5 grams salt
0.5 teaspoon nutmeg
For the glazing
1 whole eggs
2 tablespoons milk
For the Mornay Sauce
40 grams butter
40 grams plain flour
400 ml milk
80 grams comte cheese ou can use cheddar or Gruyere too
2 egg yolks
1 pinch cayenne pepper optional
For the toppings
10 slices bacon streaky bacon or anything else you like to use

Savoury Profiteroles Recipe Mornay & Bacon

The perfect appetizer for a french style buffet

Features:
  • bacon
  • Dairy
  • flour
Cuisine:

Ingredients

  • For the Savoury Choux pastry

  • 250 ml milk
  • 80 grams butter
  • 125 grams plain flour
  • 4 whole eggs
  • 40 grams comte cheese
    you can use cheddar or Gruyere too
  • 5 grams salt
  • 0.5 teaspoon nutmeg

  • For the glazing

  • 1 whole eggs
  • 2 tablespoons milk

  • For the Mornay Sauce

  • 40 grams butter
  • 40 grams plain flour
  • 400 ml milk
  • 80 grams comte cheese
    ou can use cheddar or Gruyere too
  • 2 egg yolks
  • 1 pinch cayenne pepper
    optional

  • For the toppings

  • 10 slices bacon
    streaky bacon or anything else you like to use

Directions

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  1. Savoury profiteroles are absolutely delicious and you just have to try them. these cheesy choux puffs (Gougeres) are a specialty from burgundy that is usually served when tasting wines. the addition of Mornay sauce inside the choux puffs make those for a great surprise when you eat them. perfect for a French style buffet or reception.
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Steps

1
Done

Make the savoury choux paste (with Cheese)

in a saucepan on medium heat, melt the butter and milk together, add some salt and nutmeg and bring to the boil. once the milk boils add all of the flour and stir well.
when the mix is compact reduce the heat to the lowest and dry the dough in your pan until a film forms at the bottom of the pan ( as shown in the video)
when done reserve the dough in a clean bowl and start adding the eggs bit a time. make sure the eggs are well incorporated in the mix before adding more.
Test for the right consistency: when a spoonful of the mixture is lifted up, "it should form a peak that stands and droops slightly." If it doesn't, beat the remaining egg and add just enough of it until the dough achieves that slightly droopy peak.
Once you get the right consistency add the grated cheese in ( you may need to chopped it finely with a knife to make sure it incorporate nicely)
Put the choux paste in a pipping bag and get ready to lay down the puffs
2
Done

Preheat your oven, Lay down and bake the puffs

First off preheat your oven to 200 c \ 395 f.
Then place a clean baking tray (either non stick or covered with a silicon sheet) on your worktop and lay down the puffs one by one (the size has to be small for appetizers) check the video for a better idea of how big they should be.
once laid out, dip a fork in your glaze mixture and flatten very gently the pointy tips of each choux. be careful not to push down or else you will end up with space saucers instead of Choux puffs.
Finally using a kitchen glazing brush, glaze the top of each puff. (optionally if you like you add a sprinkle of cheese on top of the puffs too.)
when done bake the cheesy puffs for 25 minutes at 200c \395 F.
3
Done

Make the Mornay Sauce

Start by making the white sauce ( bechamel sauce): in a pan on low heat, melt the butter and when melted add the flour in the pan and mix well (using a whisk) to make what is called a "white roux". Let the mix of flour and butter cook gently for a further 2 minutes (as shown in the video). Add then the cold milk in, raise to heat to high and bring to the sauce to the boil (while stirring), until the sauce thicken. Once the sauce boils lower the heat to low and cook gently for a further 5 minutes (stirring continuously) . After 5 minutes turn the heat off.
add now the grated cheese to the sauce and mix vigorously until all of the cheese is well incorporated. finally add the egg yolks mix again and its done.
keep on the side of the stove until completely cold.
4
Done

prepare the toppings

the basic topping is fried bacon rolled up on chopstick but you virtually use anything you fancy. things like raw ham, diced cheese, blue cheese, mushrooms or anything else. if you use bacon just fry it first in the pan removing the rind. then when cooked lay on a kitchen towels to remove the excess fat. when done roll each slice of bacon and pierce through with a tooth pick to make mini skewers.
5
Done

Fill the profiteroles and serve

when you are ready to dress up the plate or Buffet. Put the cold Mornay sauce in a pipping bag (use a small diameter straight nozzle) and use it to fill each puff with some sauce. to do so, make a hole under the puff or on the side and inject the sauce (as shown in the video). note that It works best if you use a small pipping bag nozzle of 1 cm in diameter ( As you can control easily how much sauce you are injecting in the puffs). when done dispose on plate or tray the way you like and plant a toothpick with bacon on top of each puff and you are done.
you can now decorate and serve.

Stephane

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Sweet Potato Chicken Parmentier
Crusty Mussel Veloute
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Crusty Mussel Veloute
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Sweet Potato Chicken Parmentier
Crusty Mussel Veloute
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Crusty Mussel Veloute

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