"Bob Terwilliger" > ha
> Janet wrote:
>
>> How about crostini instead of Napoleon? That is essentially what you are
>> describing anyway.
>
> YES! Thank you. That makes more sense than what I'd had in mind.

One of my readers recently wrote me to discuss making profiteroles with some
cheese mousses I published a year or so ago. She made the pate choux with
parmesan, formed them bite sized and filled them with my three mousses. She
had been worried they might get soggy, but reported that they disappeared so
fast they couldn't.