Chapter XIX · Savouries · No. 2300
Built upon: No. 2375Ramequins and Gougère Paste
2300—Beignets Soufflés with Cheese
Prepare some ordinary “pâte à choux” without sugar (No. 2375, Ramequins and Gougère Paste), and combine it, per lb., with five oz. of a Brunoise of Gruyère.
Divide up this paste into portions the size of hazel-nut, and fry them in fat like other Beignets soufflés.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2300, p. 678. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →