Gougeres

Technical stages for Gougeres :

• Prepare a cremer puff paste.
• the dough in small puffs on a greased baking sheet. Cook at 180°C or 356°F until they rise and dry in the oven.
• Prepare a Mornay sauce.
• the puffs with the Mornay sauce with a pastry bag with a plain nozzle, punching a small hole under each puff.
• Put on a baking sheet.
• Sprinkle with gratted cheese and broil in a warm oven before serving.