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Alma Lach

Crème Saint-Honoré au Chocolat

Chocolate Flavored

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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

Add 4 ounces bittersweet chocolate to the Crème Pâtissière at the time the soaked gelatin is added. Cover and let stand until chocolate

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