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Alma Lach

Crème Saint-Honoré

Filling for Savarin, Paris-Brest, Croquembouche and La Religieuse

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Preparation info
    • Difficulty

      Medium

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Soak 1 envelope unflavored gelatin in ¼ cup cold water. Make Crème Pâtissière

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