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Basic Creams

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Many of the preparations discussed in this section are among the most important and useful in the bakeshop or pastry shop. They find their way into a great variety of desserts—as fillings or components of cakes and pastries, as ingredients of such desserts as Bavarian creams and mousses, and as sauces or toppings. Learn these techniques well, because you will use them over and over again.

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