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

Christopher Michalak

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Recipe Summary

active:
20 mins
total:
1 hr
Yield:
Makes 4 dozen gougères
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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