1 cup milk
¼ lb. (1 stick) butter
Pinch of salt and some freshly ground black pepper
1 cup all-purpose flour
4 large eggs
½ cup grated Gruyere cheese
6 slices
Applegate Farms Peppered Bacon
cooked until crisp then crumbled
Heat the milk, butter, salt and pepper together in a medium-size
saucepan over medium heat until the butter has melted, about 5 minutes.
Add all the flour at once and stir vigorously with a wooden spoon until
the dough forms a mass and pulls away from the sides of the pan. Remove
the pan from heat and add the eggs one at a time, beating vigorously,
until each egg is absorbed into the dough before adding the next one.
The dough should be smooth, shiny, and thick. Add the cheese and the
crumbled bacon. (At this point the dough can be refrigerated, up to a
day, until you are ready to bake them.)
Preheat the oven to 400°F. Drop the dough by small spoonfuls
onto a non-stick baking sheet. Bake until puffed and brown, about 20
minutes.