1232 Ramequins

Preparation info
    • Difficulty


Appears in

By Auguste Escoffier

Published 1903

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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