Puff pastry towers with creamed cheese

Pass Roquefort cheese through a sieve. Mix to a smooth cream with 100 g butter.
Repeat with Camembert. Halve Camembert mixture. Season one half with salt, pepper and paprika and the other half with parsley, salt and pepper.
Roll out pastry to 5 mm thick and cut out 24 fluted rounds, 3 cm in diameter (if desired, also cut out 24 stars to top towers).
Mix egg yolks with a little water, brush on pastry and coat with seeds. Refrigerate for 30 minutes.
Bake at 220 ºC for 10 to 15 minutes, or until well risen and golden. Cool and halve each puff horizontally (making a base and lid for each).
Pipe 3 kinds of cheese creams into bottom halves, using a star tube, then cover each with a pastry lid and/or star.