Talmouses (Pont-Neuf Style)

Ingredients

• pâte fine (fine pastry dough)
• pâte à Ramequin (choux pastry for ramequins)
• Gruyère cheese
• crème pâtissière au Parmesan (pastry cream with Parmesan)

Instructions

1. Line fluted tartlet molds with fine pastry dough. Prick the bottoms.
2. Pipe a choux (pâte à Ramequin) into each tartlet mold using a piping bag.
3. Gild the choux with egg wash. Top each choux with a pinch of Gruyère cut into small dice.
4. Bake in a medium oven.
5. After baking, fill the interior of each choux with Parmesan pastry cream and serve on a folded napkin.