5 gr Choux puffs
750 gr Cooking (double/heavy) cream
60 gr Gruyere cheese
Arrange the choux puffs on a heat-resistant serving dish, place in a pre-heated oven at 40° and leave to warm slowly.
In the meantime, mix the cream with the grated cheese in a saucepan, heat over a low heat and stir to form a soft, smooth mixture; leave to cool in the refrigerator and then pour into an icing bag.
Fill the warmed choux puffs and arrange them close together in an oven dish. Pour the remaining cheese cream evenly over the choux puffs and place in the oven.