Home > Term: crème pâtissière
crème pâtissière
The French term for "pastry cream," a thick, flour-based egg custard used for tarts, cakes and to fill cream puffs, éclairs and napoleons.
- Jenis Kata: noun
- Industri / Domain: Seni Kuliner
- Kategori: Memasak
- Company: Barrons Educational Series
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Penulis
- burro ride
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