Preparation:
Fill the choux buns with spinach puree mixed with a little sauce, place them in an individual fire proof dish, add the cream and the egg yolks to the cheese sauce with a little mustard ,coat the choux buns sprinkle with parmesan, and glaze under the grill.
NOTES: Cook the spinach in the least amount of water as possible and squeeze out the spinach before mincing it for puree. Always season well and add a little spinach of nutmeg.
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