Hickory-Bacon and Roasted-Corn Gougeres Recipe | Epicurious

Name: Hickory-Bacon and Roasted-Corn Gougeres Recipe | Epicurious
Ingredients: 4 hickory-smoked bacon slices (1/4 pound); 3/4 cup corn (from 2 medium ears); 1 cup water; 1 stick unsalted butter, cut into tablespoon pieces; 1/4 teaspoon salt; 1 cup all-purpose flour; 4 to 5 large eggs; 1 1/2 cups coarsely grated extra-sharp Cheddar (5 ounces); 2 tablespoons grated Parmigiano-Reggiano; 2 tablespoons finely chopped chives; Equipment: a 10- to 12-inch well-seasoned cast-iron skillet; a pastry bag with 1/2-inch plain tip (optional)

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These have the lively crisp exterior and cloudlike interior you expect from a gougère, but with an incredibly intense combination of smoky bacon, roasted corn, and extra-sharp Cheddar.

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Ingredients

4 hickory-smoked bacon slices (1/4 pound)
3/4 cup corn (from 2 medium ears)
1 cup water
1 stick unsalted butter, cut into tablespoon pieces
1/4 teaspoon salt
1 cup all-purpose flour
4 to 5 large eggs
1 1/2 cups coarsely grated extra-sharp Cheddar (5 ounces)
2 tablespoons grated Parmigiano-Reggiano
2 tablespoons finely chopped chives
Equipment: a 10- to 12-inch well-seasoned cast-iron skillet; a pastry bag with 1/2-inch plain tip (optional)