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creme anglaise - Glossary Search
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A French term used to describe a light custard sauce that is prepared with egg yolks, sugar, hot milk, and cream.
A thick, creamy filling used as a stuffing for cream puffs, éclairs, napoleons, and various pastries.
A French filling for pastries that consists of an egg custard made with flour and flavorings. Also known as pastry cream, this filling is used for cakes, tarts, cream puffs, and éclairs.
Top 3 glossary terms found
Displaying 1-3
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