Jeni Wright, Eric Treuille, Le Cordon Bleu

Detrempe

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

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A French term for the initial paste made from flour, salt, melted butter and water in the first stage of making puff pastry.

© 1996 All rights reserved. Published by Le Cordon Bleu.