The Art of French Pastry

(Chris Devlin) #1

and Chocolate Mousse,
Frozen / Mousse
Glacée au Café et au
Chocolat, 5.1, 5.2
Éclairs
extracts
flavoring chocolate
custard filling with
flavoring egg-based
creams with
flavoring ganache with
flavoring nougatine with
flavoring pastry cream

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