Pâte à Ramequins et à Gougère (Paste for Ramequins and Gougère)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Pâte à choux ordinaire
- 250 grammes fresh Gruyère
Instructions
- Prepare the paste as for the Pâte à choux ordinaire described above, replacing the water with milk and suppressing the sugar and the flavouring.
- When the eggs are incorporated into the paste, complete it with 250 grammes of fresh Gruyère cut in Brunoise.