Bacon and Cheddar Cheesy Poofs by Farmhouse Chicago Chef Eric Mansavage
4 oz. unsalted butter
1/2 cup water
1/2 cup heavy cream
1 cup all purpose flour
4 whole farm eggs
3 oz sharp cheddar cheese, grated
1 oz fontina cheese, grated
4 oz finely chopped, cooked Nueske’s Bacon
salt and pepper, to taste
Place butter and salt in medium saucepan with water and cream, simmer and season.
Add flour, and stir with wooden spoon or whisk until mixture comes together, about 1 minute.
Lower heat and cook for 1 minute more.
Transfer dough to bowl of stand mixer fitted with paddle attachment.
Mix at medium speed to cool mixture slightly. Increase speed and begin to add eggs, one at a time.
Make sure each egg is fully incorporated before adding the next.
After the fourth egg has been added, beat for a minute more, until dough is smooth and glossy.
Stop machine, add grated cheeses and bacon, then mix briefly to combine. (If you don’t have a mixer, you can also beat the dough vigorously by hand)
Scrape down sides of bowl and remix, then place the mixture in pastry bag.
Heat oven to 425 degrees.
Line baking sheets with parchment paper.
On each sheet, pipe dough into small 1 inch mounds with at least 1 inch of space between them.
Brush each mound with beaten egg, smoothing the tops with a finger if not quite round and sprinkle with a bit of extra cheese.
Bake for 10 minutes, then reduce heat to 375 degrees.
Continue baking for about 25 minutes, turning baking sheets as necessary, until mounds are puffed, golden and crisp.
Serve immediately or cool on a rack and reheat later. Enjoy!