Recipes Gougères Be the first to rate & review! Le Bar du Plaza Athénée * ParisAt the über-elegant Hôtel Plaza Athénée, pastry chef Christophe Michalak serves these diminutive cheese puffs to guests who order drinks at the bar. More Great Hors d'Oeuvres By Christopher Michalak Updated on March 28, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 20 mins Total Time: 1 hrs Yield: Makes 4 dozen gougères Ingredients 1/4 cup water 2 tablespoons unsalted butter 2 teaspoons dry white wine 1/2 teaspoon salt Pinch of freshly ground pepper 1/2 cup all-purpose flour 2 large eggs 3 1/2 ounces Gruyère cheese, shredded (about 1 1/4 cups) Directions Preheat the oven to 375°. In a medium saucepan, combine the water, butter, wine, salt and pepper and bring to a boil over moderate heat. Add the flour all at once and beat with a wooden spoon until the dough is smooth and gathers into a ball, about 1 minute. Remove from the heat and let stand until cooled slightly, about 5 minutes. Beat in 1 egg at a time, beating until the dough is smooth and slightly sticky between additions. Stir in the Gruyère. Fit a pastry bag with a 1/2-inch tip and fill the bag with the dough. Pipe 1-inch mounds of the dough onto 2 parchment paper–lined baking sheets. Bake for about 30 minutes, until the cheese puffs are golden, rotating the baking sheets halfway through. Serve warm. Rate it Print