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French Classics Made Easy

French Classics Made Easy

By Richard Grausman

Published 2011

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The cheese-flavored cream-puff dough used to make the pastry ring (facing page) is more commonly baked as individual puffs—called gougères—that are served with cocktails or a glass of wine.


Using a pastry bag fitted with a ½-inch (#6) tube, shape the gougères by piping the dough into quarter-size puffs about 1 inch in diameter. Or simply drop the dough by the teaspoon onto a baking sheet t