1. Prepare one full batch of Pâte au Chou mixture according to Farmer's base recipe (p. 131).
2. Fold 2 tablespoons (12 g) of finely grated Parmesan cheese into the completed Pâte au Chou mixture until evenly distributed — the cheese should be incorporated throughout with no visible dry pockets.
3. Use the Parmesan Pâte au Chou immediately as directed by the garnishing or forcemeat application in the surrounding recipe context.
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