Ingredients
Candied Bacon
- 10 Slices of applewood smoked bacon
- ¼ cup brown sugar
- 2 tbsp maple syrup
- 1 tbsp bourbon
Gougères
- 1 cup water
- ¾ tsp salt
- 4 oz unsalted butter (diced)
- ¾ cup all-purpose flour
- 0.3 cup rye flour
- 5 large eggs
- 1 tsp Gruyere cheese (grated)
- 2 tsp poppy seeds
Tomatoes and Lettuce
- 1 pt cherry tomatoes (cut in half)
- 2 tsp shallots (minced)
- 1 tsp red wine vinegar
- 1 tbsp extra virgin olive oil
- 1 tbsp basil (chiffonade)
- ½ cup mayonnaise
- 1 cup little gem or romaine lettuce (shaved)
Directions
Candied Bacon
Step 1
Preheat oven to 350°F. To make the candied bacon, cover a sheet pan with parchment paper. Set a resting rack on top of the sheet pan and spray with non-stick spray. Separate the slices of bacon and place on the resting rack. Whisk together the brown sugar, maple syrup and bourbon. Brush half of the mixture on the bacon, turn the bacon over and brush on the other side.
Step 2
Place in the middle of the preheated oven. Bake for 10 minutes. Turn the bacon over and bake for another 10 minutes until brown. Remove from the oven and allow to cool. When cool, cut each slice of bacon into three pieces. Reserve someplace warm and increase the oven temperature to 400°F.
Gougères
Step 1
To make the gougères, bring the water, salt and butter to a boil in a heavy bottom saucepan. Combine both flours, add to the pan and stir in with a wooden spoon. Continue stirring until dough pulls away from the sides of the pan. Remove from heat and transfer the dough to an electric mixer. Beat on medium speed with a paddle for two to three minutes to cool mixture slightly. With machine running, add 4 eggs one at a time, waiting for each egg to be incorporated before adding the next. Beat in the Gruyere cheese, reserving two tablespoons for topping. Transfer the dough to a pastry bag with a round number 6 tip.
Step 2
Combine the poppy seeds and Maldon salt in a separate bowl. Pipe the dough into half-dollar sized mounds, about 2 inches apart, on sheet trays lined with parchment paper. Brush the tops with the remaining beaten egg, top with the seed mixture and then a pinch of the reserved cheese. Bake in the oven for 20-25 minutes until golden brown. Turn off the oven and allow the gougères to dry out in the oven for 10 minutes.
Assemble Sandwiches
Step 1
For tomatoes, mix them with the shallots, vinegar, olive oil and basil and marinate for at least 10 minutes.
Step 2
To assemble, cut each gougère in half horizontally, keeping tops and bottoms together. Put a small dollop of mayonnaise in the bottom portion of each gougère. Season the cherry tomato mixture with salt and put a tablespoon of the mixture on top of the mayo. Top each with a piece of bacon and shaved lettuce and put the top back on each gougère. Serve with a glass of Cakebread Cellars Vin de Porche.
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