I have rediscovered the magic of gougeres, the Gruyere-flavored choux (cream puff) pastry dough typically shaped into individual rounds or a ring. When I started using my food processor in the early 1970s, they were the star of my cooking classes, not to mention my cocktail parties and small suppers. Nothing could be easier to make, more practical in terms of yield and cost or more popular.
On my visit to Paris a year ago, these gougeres--without the herbs--were still being served at the three-star Taillevent restaurant along with aperitifs. My recipe is adapted from its kitchen.
The fallen bacon puff is a cross between a thin quiche and a pancake. It can also be made into individual cocktail puffs.