Cheese Puffs filled with warm Bacon Mornay Sauce

Bonnie Beck


If you don't want to go through the trouble of making the Exploding Potato Volcano's, these Cheese Puffs filled with warm Bacon Mornay Sauce" are absolutely fabulous!

I found the recipe on the net at, and made them with scrambled eggs for breadfast.

Update: I have made them twice now, once with the Gruyere and once with the Minolette Young. I think the Minolette Young cheese added so much more flavor! I also used Naturally Maple Smoked Bacon instead of regular bacon.


★★★★★ 2 votes

as many as you like to make
30 Min
55 Min



  • 1/2 c
  • 1/2 c
    whole milk
  • 1 stick
    unsalted butter
  • ·
    pinch of kosher salt
  • 1 c
    all-purpose flour
  • ·
    4 large eggs
  • 1 c
    shredded gruyère cheese or cheese of your choice or as i did the second time i made them i used minolette young (which i think was so much better)
  • 1/4 c
    freshly grated parmesan cheese, for sprinkling
  • ·
    kosher salt and freshly ground black pepper
  • 1/8 tsp
    grated nutmeg (optional)

  • 2 1/2 Tbsp
  • 3 Tbsp
    all-purpose flour
  • 2 c
    milk, warmed
  • 1/4 tsp
  • 1/8 tsp
    white pepper
  • 2 oz
    grated cheese, gruyere, parmesan, etc. the second time i made them i used minolette young..and they were heavenly
  • ·
    pinch freshly grated nutmeg (optional)

  • ·
    4 strips bacon, cut into thin pieces, crosswise,fry over medium heat until almost crisp; don't over cook. drain and set aside for garnish. the second time i made this recipe i used naturally smoked maple bacon..and they were even better.
  • 2-3 Tbsp
    fresh chives, finely sliced

How to Make Cheese Puffs filled with warm Bacon Mornay Sauce


  1. 1-Tablespoon size generally will produce about 2 dozen pieces.

    Line 1 large or 2 smaller baking sheets with parchment paper or a silicone baking mat. In a medium saucepan, combine the water, milk, butter and salt and bring to a boil. Once butter is fully melted dump in all the flour at once and stir it in with a wooden spoon until you have a smooth dough. Continue to stir over low heat until it dries out and pulls away from the pan in one mass - about 2-3 minutes. Scrape the dough into a bowl, allow to cool slightly before beating the eggs into the dough with an electric hand mixer, or stand mixer with paddle attachment, one at a time. Add the Gruyère cheese, salt, pepper and nutmeg.
    Using 2 tablespoons (dipping in warm water as you go), or use a piping bag fitted with a 1/2 to 3/4-inch tip, place tablespoon-size mounds onto the baking sheets, 2 inches apart. Sprinkle with Parmesan cheese and bake for 20-25 minutes, or until puffed and golden brown. Immediately upon removing from oven pierce a small hole in the top of each with the tip of a small paring knife tip to allow steam to escape. This will also be the hole through which you will pipe the Mornay Sauce.
    The puffs can be made up to 2 days before serving, providing they are stored in an airtight container at room temperature
    In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the mixture is pale yellow and foams up a bit, about 1 minute. Do not allow it to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. At this point it is a bechamel sauce.
    Next stir in the cheese and whisk until melted. Keep warm over very low heat. If the sauce seems too thick, thin with a little milk. If made a few minutes ahead, butter a piece of parchment paper cut the same size as the surface area of the saucepan, butter the paper on one side and place buttered size down, directly on the sauce so it does not form a skin.
    The sauce with cheese is Sauce Mornay. (Great over steamed vegetables.)

    To continue, fill a piping bag with the warm sauce and, pipe some of the Sauce Mornay into each puff until it barely overflows. Sprinkle tops with a few bacon pieces, sprinkle with finely sliced chives and serve immediately while still warm.
  3. Just think of all the ways you can serve this.
    A Mornay sauce goes so well with almost any fish or fowl or vegetable. Right now I am dreaming of Smoked Salmon or White Fish in the Mornay sause or even Salami. Or even Caviar. Or small pieces of steak with a Bouillabaisse as in Steak Diane. Or steamed vegetables. Or apples, pears, etc...

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