Chapter XX · Entremets (Sweets) · No. 2375
Built upon: No. 2373Ordinary Pâte à Choux
2375—Ramequins and Gougère Paste
This is prepared exactly like ordinary “No. 2373, Ordinary Pâte à Choux,” except that:—
1. Milk takes the place of water.
2. The sugar and orange-flower water are omitted.
3. For the quantities given (No. 2373, Ordinary Pâte à Choux), eight oz. of fresh Gruyère, cut into dice, are added to the paste, after all the eggs have been added to it.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2375, p. 701. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →