1232 Ramequins

Preparation info
    • Difficulty

      Easy

Appears in

By Auguste Escoffier

Published 1903

  • About

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