Make the unpeeled carrots the day before.
For the filling, mix the yolks, 3/4 of the grated cheese, the mustard and cream (1) until smooth.
Remove the skin from the carrots, hollow them out and fill with the mixture.
Grease a baking dish and sprinkle with breadcrumbs, arrange the filled carrots in it, spread the finely chopped egg whites, the remaining cheese and the pieces of butter evenly over it, pour the cream (2) over it and cook it in the heated oven at 180 °C for fifteen minutes until it is au gratin.
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