For the paste: the same paste as for “choux” and “éclairs” (see French section), to which alittlegrated cheese is added. For the filling and coating: a thick Béchamel sauce
Pour a thin layer of the paste in 2 baking tins and bake in a moderate oven till the paste has risen about ½ an inch and is slightly browned. Remove the paste from the tins, and cover one sheet of pastry with the Béchamel, to which