Eclair of Parmesan
Ingredients
Directions
Prepare Beignet paste as for Choux au Parmesan.
Pipe the paste onto a baking sheet in rows, each four inches long and half an inch wide.
Brush the tops with the egg yolk.
Bake until golden and serve warm.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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