Make a small hole in the top of each puff pastry.

Clean the regaglias and brown them in butter with the chopped spring onion.

Wet the regalia with the brandy and mix well.

Pass the regaglie through a sieve or blender, collecting the puree in a bowl.

Combine the parmesan with the past to make a well-bonded, dry mixture.

Fill the beignets with the prepared mixture.

Arrange the beignets on a heat-resistant serving plate.

Mash them for a few minutes in the oven, then serve.