Caterer’s Choice: Roquefort Gougerés


Holiday cooking for family or friends can be stressful. Especially, if the stakes are higher and it’s a wedding-related holiday fête.

For this month’s Caterer’s Choice, Chef Bryan Clark – executive chef at Joel Catering – has offered up a recipe sure to impress no matter who is the guest.

Holidays are full of traditional fare and as Chef Clark points out, traditions get started by someone just trying a new recipe or food and having it stick.

“For my final Caterer’s Choice of 2018,” says Clark. “I am going to suggest you try something new for this holiday season: a holiday brunch with savory gougerés and salty/sweet praline bacon.”

He’s sure any guest you serve these tasty treats to are sure to come back begging for more.



(40-50 hors d’oeuvres)


  • 1 cup milk
  • 8 tablespoons unsalted butter
  • 1 teaspoon salt
  • 1 cup unbleached flour; sifted
  • 5 each eggs
  • 1.5 cups Roquefort cheese; crumbled
  • 2 tablespoons Parmesan cheese; freshly grated



  1. Preheat the oven to 375 F. Lightly butter a baking sheet.
  2. Combine milk, butter and salt in a small saucepan, and bring to a boil. Remove pan from heat, and add flour all at once. Whisk vigorously for a few minutes, then return pan to medium heat and cook, stirring constantly, until batter has thickened and is pulling away from sides and bottom of pan, 5 minutes or less.
  3. Again, remove pan from the heat and stir in 4 of the eggs, one at a time, making certain each egg is completely incorporated before adding the next. Stir in the Roquefort.
  4. Drop batter by teaspoons onto the prepared baking sheet.
  5. Beat remaining egg in a small bowl. Brush top of each puff with beaten egg, and then sprinkle with parmesan.
  6. Place baking sheet on the center rack of the oven, bake for 10 minutes, reduce heat to 350 F and bake until the gourgerés are puffed and well browned, another 5 minutes. Serve immediately.




  • 1 pound thick cut bacon
  • 2 1/2 ounces light brown sugar, about 6 tablespoons
  • 1 1/2 ounces pecan halves



  1. Heat the oven to 400 F.
  2. Line a half sheet pan with aluminum foil. Arrange bacon in a single layer on a cooling rack, and set it in the prepared sheet pan. Bake until bacon browns and the fat is rendered and bubbly. About 30 to 35 minutes.
  3. Meanwhile, combine brown sugar and pecans in a small food processor. Pulse about 15 times or until pecans are finely chopped.
  4. Remove bacon from the oven, sprinkle with brown sugar mixture, and pat down to adhere. Return to the oven a bake until the bacon is crisp, about 10 minutes.
  5. Cool on rack for 10 minutes before serving.



Happy Holidays from Chef Clark!



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