Rustic Choux Pastries with Bacon and Nuts

Rustic choux pastries with bacon and nuts are a delicious appetizer that can delight the palates of those who love bold and intense flavors. Here’s how to make them:

Ingredients

• 125 ml of water
• 50 g of butter
• A pinch of salt
• 75 g of flour
• 2 medium eggs
• 100 g of smoked bacon
• 50 g of coarsely chopped nuts
• Black pepper to taste
• Oil for frying (if you opt for frying)

Preparation

1. Start by preparing the batter for the choux pastries. Bring water with butter and a pinch of salt to a boil in a saucepan.
2. As soon as the butter has melted, remove the saucepan from the heat and add all the flour at once, stirring vigorously to prevent lumps from forming.
3. Put the saucepan back on low heat and continue stirring until the dough pulls away from the sides of the pan, forming a ball.
4. Remove the dough from the heat and let it cool down.
5. Then insert the eggs, one at a time, fully incorporating each before adding the next.
6. Cut the bacon into cubes and brown it in a non-stick pan until it becomes crispy, then let it cool.
7. Add the coarsely chopped nuts and black pepper to the choux pastry dough. Also add the cooled bacon and stir well to distribute the ingredients.
8. Now take the dough with a teaspoon and drop small portions into a pot with hot oil to fry, or, for a lighter option, onto a baking sheet lined with parchment paper to bake in the oven at 200 °C for about 20-25 minutes or until golden brown.
9. Drain them on paper towels if fried, or remove them from the oven when they are well puffed and golden if baked.

Curiosity

Even though the term “choux” usually brings to mind sweets, in French culinary usage it can also indicate savory preparations like this. In France, savory choux pastries are called gougères and are often served as an appetizer. Bacon and nuts are a rustic and tasty combination that is found in many Italian regional cuisines, perfect for adding a touch of originality to your rustic choux pastries.