1232 Ramequins

Method

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 50 g (2 oz) finely grated Gruyère and another 50 g (2 oz) of the same cheese cut in very small dice per dl (9 fl oz or 1⅛ U.S. cups) Chou Paste.

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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