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Charlottes, Custards, Bavarian Creams, Mousses, and Soufflés
Appears in
By Bo Friberg
Published 2003
Smooth and creamy; light and fluffy
The desserts in this chapter have a smooth, creamy texture and, with the exceptions of custards and hot charlottes (as opposed to cold charlottes, which are filled with Bavarian cream), they also share a light, fluffy texture that comes from the inclusion of beaten egg whites and/or whipped cream.
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