Name: Hickory-Bacon and Roasted-Corn Gougeres
Cook time: 45 min
Total time: 2 hr
Yield: Makes about 140 hors d'oeuvres
Ingredients: 4 hickory-smoked bacon slices (1/4 pound); 3/4 cup corn (from 2 medium ears); 1 cup water; 1 stick unsalted butter, cut into tablespoon pieces; 1/4 teaspoon salt; 1 cup all-purpose flour; 4 to 5 large eggs; 1 1/2 cups coarsely grated extra-sharp Cheddar (5 ounces); 2 tablespoons grated Parmigiano-Reggiano; 2 tablespoons finely chopped chives; Equipment: a 10- to 12-inch well-seasoned cast-iron skillet; a pastry bag with 1/2-inch plain tip (optional)

These have the lively crisp exterior and cloudlike interior you expect from a gougère, but with an incredibly intense combination of smoky bacon, roasted corn, and extra-sharp Cheddar.

Cooks' notes:

· If you don't have a cast-iron skillet, broil corn in an oiled baking pan 4 to 6 inches from heat, stirring once or twice, about 5 minutes. · Gougères can be made ahead and cooled completely, uncovered, then chilled in sealed bags 2 days or frozen 1 week. Reheat, uncovered, on baking sheets in a 350°F oven 10 minutes if chilled or 15 minutes if frozen.

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