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Ingredients: 4 tarts pastry 4 eggs 100 gr. mushroom puree 100 grams. bechamel 30 grams. 2 egg yolks grated cheese Preparation: Add the bechamel cheese and egg yolks. Plunge the eggs in water … Continue reading →
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pastry cream. Pastry fillings
The custard filling is ideal for work as classic and as current as the comb and millefeuille. In the case of yarrow, when stuffed with cream, it becomes a really delicious cake. To … Continue reading →
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