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Individual Saint Honoré Pastries
Book Information
On Baking (2nd Edition)
Page: 426
Ingredients
Crème Chantilly (Chantilly Cream) (page 512)
Decorating Caramel (page 729)
Éclair Paste (Pâte à Choux) (page 412)
Fresh Raspberries
Pastry Cream (page 502)
Puff Pastry (page 282)
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Pastry Elements