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The dish's story
A MICHELIN Bib Gourmand bouchon in Vieux Lyon run by Meilleur Ouvrier de France Joseph Viola, celebrated for its pâté en croûte (2009 world champion) and traditional Lyonnaise charcuterie.
📋 Gault&Millau🍴 Traditional Lyonnaise choux recipe — Daniel et Denise Saint-Jean
📋 recipe source: David LebovitzMore in Lyon
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Daniel et Denise Saint-Jean
Charcuterie (bouchon lyonnais)
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Café Comptoir Abel
Coq au vin & charcuterie (bouchon lyonnais)
Ingredients
- • water 1/2 cup
- • unsalted butter 4 tbsp
- • salt 1/4 tsp
- • all-purpose flour 1/2 cup
- • eggs 2 large
- • Gruyère, grated 3/4 cup
Method
- 1 Boil water, butter, and salt; add flour and stir until a smooth ball forms.
- 2 Cool slightly, beat in eggs one at a time, then fold in cheese.
- 3 Pipe or spoon walnut-size mounds onto a lined baking sheet.
- 4 Bake at 200°C until puffed and golden, about 25 minutes; serve warm.