White Cheddar and Bacon Puffs

Makes about 40 puffs

335C6440-Edit
John Hancock

1 Cup Milk
1 Stick Butter-cut into pieces
1 tsp. Sugar
1 tsp. Salt
1/8 tsp. Black Pepper
1 Cup Bread Flour
1 Cup Shredded White Cheddar- (4 oz)
6 Bacon Strips-cooked, drained, chopped ¼”
4 Eggs-large size


Preheat oven to 375°f.

Boil the milk, butter, sugar, salt, and black pepper. Add flour, stir until a ball forms and cook over low heat until a skin forms on the sides of the pot.

Transfer dough to a mixing bowl. Stir in the cheese and bacon. Mix until smooth.

Whisk the eggs together until smooth. With a mixer with paddle or beater attachment running at medium speed, add the eggs in about 3 stages. Scrape down often.

Pipe onto a cookie sheet with a small straight tip into round puffs. Or cool mixture until firmer and use a small ice cream scoop to portion. Each piped puff should be only about 2 tsp. each before baking. Bake undisturbed at 375°f until puffed and deep golden. Serve warm or room temperature. Enjoy!

Contact Us