2302—Choux au Fromage

By means of a piping-bag, form some “choux,” a little larger than the Saint-Honoré ones, from ordinary paste (see No. 2375, Ramequins and Gougère Paste). Gild them with beaten eggs; bake them in a moderate oven, and keep them dry. When cold, cut them at the top; garnish them with “Fondue au fromage” seasoned with cayenne, and complete with some Chantilly cream, combined with grated Parmesan; this should be laid on by means of a piping-bag, as in the case of “choux à la crème.”