Parmesan bignole

Preparation:

Preparation: Pour the milk into a saucepan, keeping half a glass; add 100 g of butter and bring to the boil. Sift the flour and pour it into the boiling milk that you will have momentarily removed from the heat. Return the saucepan to the heat and stir with a wooden spoon until the mixture is well blended, forming almost a ball. Completely remove from the stove and add the grated Parmesan (keep 20-30 g aside) and the eggs, one at a time. Season with a good pinch of salt and mix well. Transfer the mixture (in several stages) into a pastry bag and sprinkle it on the oven plate, forming small piles the size of an apricot. Bake at 200 degrees for about 20 minutes, until the bignole are golden brown; at this point remove them from the oven to sprinkle them with the remaining milk and parmesan and cook for another 5 minutes.