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1232 Ramequins
Preparation info
- Difficulty
Easy
Appears in
Published 1903
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
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