Gougere bourguignonne

When we were on holiday Katsy cooked the most delicious little gougeres to eat with our apéritif of an evening. They reminded me that I have a cookery book written by Fanny Craddock (perhaps with the help of the long-suffering Johnny) in which there is a recipe for gougere bourguignonne, the predecessor of yorkshire pud (dit-elle) and which I have, in the past, cooked to go with roast beef.

So tonight I made one with a sort of ratatouille filling. Not bad. Not bad at all. Much better than it looks! Though not a patch on Katsy's little gougeres.

(Apologies for the absence of grave accents - can't remember how to do them!)