Crème pâtissière is the thick vanilla custard of French patisserie, used to fill éclairs, tarts, choux buns and doughnuts. Cooking it to a full boil makes it firm enough to pipe while staying smooth and creamy.
Crème pâtissière is the thick vanilla custard of French patisserie, used to fill éclairs, tarts, choux buns and doughnuts. Cooking it to a full boil makes it firm enough to pipe while staying smooth and creamy.
Crème pâtissière is the thick vanilla custard of French patisserie, used to fill éclairs, tarts, choux buns and doughnuts. Cooking it to a full boil makes it firm enough to pipe while staying smooth and creamy.
Crème pâtissière is the thick vanilla custard of French patisserie, used to fill éclairs, tarts, choux buns and doughnuts. Cooking it to a full boil makes it firm enough to pipe while staying smooth and creamy.
Crème pâtissière is the thick vanilla custard of French patisserie, used to fill éclairs, tarts, choux buns and doughnuts. Cooking it to a full boil makes it firm enough to pipe while staying smooth and creamy.
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