1-First, fry the minced bacon in a skillet over medium heat until it’s almost crisp, which takes about 8 minutes.

2-Add the minced garlic and cook for another minute, then drain and set it aside to cool. This step builds that signature smoky and garlicky base that makes these gougeres stand out.

3-Next, preheat your oven to 400°F and line two baking sheets with parchment paper.

4-In a large pot, bring the unsalted butter and water to a boil over medium heat, stirring until the butter melts completely.

5-Remove from heat and stir in the flour until it’s fully combined.

6-Return the pot to medium heat and stir vigorously for about 4 minutes until the dough forms a ball and a dry film appears at the bottom of the pot.

7-Let the dough cool for 5 minutes, then add the eggs one at a time, mixing well after each.

8-Stir in the grated Gruyère cheese and the bacon-garlic mixture until everything is evenly blended.

9-Use a 1 tablespoon cookie scoop to drop the dough onto the baking sheets, gently rolling each into a ball and spacing them 2 inches apart.

10-Whisk the egg yolk with a bit of water and brush it over the dough balls for a golden finish.

11-Bake for 20-25 minutes until they’re puffed, golden, and sound hollow when tapped.

12-Let them cool for 10 minutes before serving they’re best warm and pair nicely with drinks.