Wayne Gisslen

Miniature Gougère Puffs

Preparation info
  • About

    80

    pieces
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
1 lb

Method

  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 lined with parchment. See for guidelines on making tiny cream puff shells or profiteroles, which is essentially what these are.
  3. Bake at

Per 1 piece: Calories, 25; Protein, 1 g; Fat, 1.5 g (63% cal.); Cholesterol, 15 mg; Carbohydrates, 1 g; Fiber, 0 g; Sodium, 25 mg.