Wayne Gisslen

Miniature Gougère Puffs

Preparation info
  • Yield: About

    80 Pieces

    • Difficulty

      Complex

Appears in
Professional Cooking: 8th Edition
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
1 lb<

Method

Procedure

  1. Mix the éclair paste and the cheese.
  2. Using a pastry bag with a small, plain tip, pipe small mounds of about 1 tbsp (15 mL) each onto sheet pans line