Talmouses (Cheese Tartlets with Choux and Parmesan Cream)

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Instructions

  1. Line fluted tartlet moulds with fine paste and prick the bottoms.
  2. Pipe a bun of pâte à Ramequin into each tartlet.
  3. Egg-wash, and set a pinch of small-diced Gruyère on each bun.
  4. Bake in a moderate oven.
  5. After baking, fill the inside with crème pâtissière with Parmesan.
  6. Arrange on a napkin.

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