Savoury Profiteroles Filled With Mornay & Bacon

Join my online French cooking classes : https://learn.thefrenchcookingacademy.com/p/get-started-with-french-cooking The Bacon and cheese profiteroles are a great appetizer to make at home to impress your guest.
it is made of of a simple savoury choux pastry which is then filled with Mornay sauce (cheesy Bechamel) then topped with bacon. you can vary the toppings as you wish and even make savoury eclairs as well.

full recipe on the link below:
http://www.thefrenchcookingacademy.com/recipe/savoury-profiteroles-recipe/

A gougre (pronounced [u]), in French cuisine, is a baked savory choux pastry made of choux dough mixed with cheese. There are many variants. The cheese is commonly grated Gruyre, Comt, or Emmentaler,[1][2] but there are many variants using other cheeses or other ingredients.
Gougres are said to come from Burgundy, particularly the town of Tonnerre in the Yonne department.[3]
Gougres can be made as small pastries, 34 cm. in diameter; aperitif gougres; 1012 cm.; individual gougres; or in a ring. Sometimes they are filled with ingredients such as mushrooms, beef, or ham; in this case the gougre is usually made using a ring or pie tin.
In Burgundy, they are generally served cold when tasting wine in cellars, but are also served warm as an appetizer.

In the video I have used half of the ingredients below which is enough for 8 to 10 Bacon and cheese Choux puffs.

Choux pastry:
Milk 250 ml
Salt: 5 grams
Nutmeg: To taste
Butter: 80 grams
Flour: 125 grams
Eggs: 4 whole eggs (medium size)
Cheese: 40 grams (Gruyere, cheddar or comte or other hard cheese)

For the glazing:
1 whole egg
Milk 2 tablespoons

Mornay sauce:
Butter: 40 grams
Flour: 40 grams
Milk: 400 ml
Eggs: yolks 2
Cheese: 80 grams (Gruyere, cheddar or comte or other hard cheese)

http://www.convert-me.com/en/convert/cooking/