How to Make Bacon Jalapeno Popper Puffs | Food Wishes

[sammybubba]

for those asking on this site and the allrecipes site: i baked these at 450(F) for 20 minutes on a parchment paper covered baking sheet. they came out crispy on the outside and soft on the inside. i basted some with corn oil and some without. they both came out the same as far as crispiness, but the basted ones were somewhat more flavorful. just a very light basting with a brush. we even let some cool completely and they were just as crisp as straight out of the oven. these balls were super yummy and definitely will be made again. enjoy!

[srodrig]

These were SO GOOD!!! My husband is on chemo for over a year now and his taste is going but HE LOVED THESE! For that I am grateful but they are so good even with my taste. We will be making these again over and over. And by the way they look great! No need to change anything:)

[niyenni]

"But c'mon, you guys are on youtube so I know you're busy." lol Chef John!!!

[JColeComedian]

Out of the dozes and dozens of Chef John recipes I've made throughout the years, this one matched his look, volume, and consistency every step of the way in the video. These were 100% amazing restaurant quality appearance/presentation and taste. Thanks Chef!!!

[cameronwalker]

I love how you use classic French cooking techniques without being pompous. Prior to loosing my eyesight, I was a French pastry chef. I cannot wait to make these.
Love your videos.

[arnoldscully]

I live off grid and cook on an open fire therefore I try to avoid deep frying anything. I think I'm going to try this recipe and flatten it out a little and pan fry it like I did your falafel recipe. Which by the way, is absolutely fantastic.
You are the man Chef John. You are the man.

[pola]

I wish Chef John narrated my life in this light, comforting way of his ❤

[debunkthejunk]

The recipes are great, but the voice intonation of the narrator is a roller coaster ride of pure awesome.

[charsquatch]

Chef John, you are the best. sometimes i play your videos to go to sleep to your soothing voice.

[smuirhead]

guy is my favourite chef. Every time i switch phones, i gotta search and sometimes i dont find my people but here he is

[pcntbald]

How dare you mock my laziness by watching you on YouTube!

Seriously, my wife and I love your videos and wonderful style!

[secretagentmanua]

I made these but didn't want to fry them. I rolled them with the ol' two spoons method and they must have been bigger because I got 20 out of the recipe. But I baked them at 400 for just shy of 20 minutes (Set a timer for ten, then checked back every 3 minutes until they were GBD). Turned out amazing and the dip was a perfect accompaniment. Thanks for all the videos!

[Ellenmervis]

I have loved you for over five years! I just thoroughly enjoy you, your recipes, your cooking skill education, and your jokes (and your wifes as well)! I may have seen almost every video over the years! ENJOYING every moment of it!!!

[reymagea]

Yep, I'm busy at work. with YouTube on in the background. Thank you for keeping me company after everyone has gone home.

[glossblack]

Yet another reason i love chef johns content. The link for the recipe is just a regular internet page. No scrolling forever through full screen ads and unnesessary pictures. Just here it is and enjoy. I love it.

[smuirhead]

I love him. Such an encouraging energy and a voice of reassurance.

[michelleneal]

I've always been intimidated by pate a choux, but you've done a wonderful job of demystifying this daunting dough!

[FreeBroccoli]

Funny...I found this channel through the mozzarella puffs last week, which I tried and they were amazing. I realized as I was eating them that the recipe could probably be adjusted for jalapeno poppers, and intended to experiment with that. Then while binging through the channel, I discover that you already had that idea. That saves me some work, so great!

[Rebecca-hvrb]

Honestly, the rhythmic patterns of your voice over is so soothing .I enjoy watching PLUS learn new methods ! Thank you!

[redherringbone]

I'm surprised Chef didn't say "and by four pieces of bacon, I mean six, because you know you're gonna eat some right?"