Auguste Escoffier

4345 Crème à Saint-Honoré

Preparation info
    • Difficulty

      Easy

Appears in

#26Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Prepare the Pastry Cream as in the preceding recipe and whilst still boiling fold in 15 stiffly beaten egg whites.