Talmouses à l'Ancienne (Old-Fashioned Three-Cornered Cheese Talmouses)

Ingredients

• fine pâte à foncer
• pâte à ramequin
• egg wash
• cheese
• crème pâtissière with Parmesan (as for the preceding Talmouses)

Instructions

1. Roll out fine pâte à foncer as usual and cut fluted rounds 10 centimetres in diameter.
2. Pipe a bun of pâte à ramequin in the middle of each round, a third larger than an ordinary Saint-Honoré bun.
3. Egg-wash and sprinkle with cheese cut in brunoise.
4. Moisten the edges of the round, seal it into a three-cornered shape and egg-wash the border.
5. Bake in a moderate oven.
6. On leaving the oven, fill the inside of the bun with the cream as for the preceding Talmouses.