For the cheese fritters, bring the milk, butter and salt to the boil and stir in the flour vigorously until it separates from the edge of the pan. Remove from the heat and vigorously beat in the eggs one by one, as well as the Parmesan.
Finally, stir in the Emmental cheese. Using a piping bag, pipe walnut-sized dots onto a paper-lined baking sheet.
Season with chili. Bake at 200 degrees top/bottom heat for about 15-20 minutes.
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