Giusi 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.

That sounds very good, too. In this case, I want to pair parmesan with beets
somehow. Back when I was working the "napoleon" idea, I was going to make
Barb Schaller's "boiled dirt jelly" using gelatin instead of pectin, and
then whip it into a mousse. As I mentioned in my initial post in this
thread, though, I want to try to keep the crystals in the parmesan, and
cooking them in pte à choux would destroy them. I could make a
beet-raspberry choux pastry and fill it with a parmesan mousse instead, but
I think the beet flavor might be too muted. The choux idea's a good one,
though. I might make parmesan choux pastries, split them open, and fill with
beet-jelly mousse *and* uncooked parmesan shards. I'll have to mull it over.

Bob