Home Cooks > Recipes > Gougère Cheddar BLT
6 strips thick-cut bacon
¼ cup Kikkoman® Teriyaki Takumi, Original
1 stick butter, cut into Tablespoons
½ cup water
½ cup milk
1 cup flour
Egg wash: 1 egg yolk + 1 tsp water
Furikake to taste
2 Tablespoons Kikkoman® Wasabi Sauce
4 slices sharp cheddar, cut into 2-inch squares
½ cup baby greens: kale, chard, spinach, arugula
3 small Roma or Campari tomatoes, 2 ½ inches diameter, sliced ¼-inch thick
- Preheat oven to 300ºF. Line a baking sheet with foil.
- Cut bacon into 2-inch squares and spread out on baking sheet. Brush top side of bacon with Kikkoman® Teriyaki Takumi, Original.
- Roast in oven for about 7-10 minutes, or until bacon begins to crisp on top. Flip pieces over and brush with Teriyaki Takumi again. Continue to roast until just crisp. Place cooked pieces on paper towel to drain and cool.
- Turn oven up to 400ºF while you prepare gougères. Line 2 baking sheets with parchment paper.
- In a saucepan, bring butter, water and milk to a boil over medium heat. Add flour and stir briskly with a wooden spoon until a dough forms. Turn heat down to low and continue to stir until dough pulls away from the side of the pan, about 1-2 minutes. (You are cooking some of the water out of the dough before adding eggs, so do not rush through this step.)
- Add eggs one at a time, thoroughly beating in each egg. The dough may separate, but do not stop stirring; it will come together. Pour warm dough into a pastry bag fitted with a ½-inch tip or a Ziploc bag with a ½-inch hole cut out of one corner. Pipe 2-inch rounds 2 inches apart on baking sheets.
- Brush the top of each gougère with egg wash. Sprinkle furikake on top and bake for 20-25 minutes, or until golden brown, rotating pans once if necessary. Let cool.
- Split gougères down the center with a bread knife. Starting from the bottom, spread a thin layer of Kikkoman® Wasabi Sauce, cheese, a couple pieces of greens, tomato, then 2 pieces of bacon. Spread more Kikkoman® Wasabi Sauce on bacon, then top with remaining gougère. Repeat until all gougères are used up..