4922 Choux au Fromage

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Pipe some Chou Paste into small balls a little larger than those used for Gâteau Saint- Honoré. Brush with egg and bake in a moderate oven until very dry.

When cold, cut off a slice from the top of each and fill the insides by means of a piping bag, with melted cheese seasoned with Cayenne and mixed with whipped cream and grated Parmesan.