These are a smaller version of the Gougère Bourguignonne which were once commonly served as a hot Hors-d’oeuvre. Ramequins are made in the shape of a Chou bun whereas the Gougère is made in the form of a crown.
Make unsweetened Chou Paste using milk instead of water and add
Pipe the mixture into medium-sized balls as for Chou buns, egg wash, sprinkle each with a little very finely diced Gruyère and bake in a moderate oven for 12–15 minutes. Arrange on a serviette to serve.
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