Ramequins (Cheese Choux Puffs)

Ingredients

• Pâte à choux without sugar
• Gruyère
• Gruyère
• Gruyère
• egg-wash

Instructions

1. Make a Pâte à choux without sugar, replacing the water with milk.
2. Per quarter of Pâte à choux, that is 650 to 670 grammes of paste, add 50 grammes of freshly grated Gruyère and 50 grammes of the same cheese cut in very small dice.
3. Pipe onto a baking sheet in the shape of medium choux.
4. Brush with egg-wash and scatter a pinch of fresh Gruyère cut in brunoise over each.
5. Bake in a moderately hot oven for 12 to 15 minutes.
6. Arrange on a napkin on coming out of the oven.