The Art of French Pastry

(Chris Devlin) #1

method in the master
recipe. When it is done
immediately remove it
from the heat and transfer
to a plastic-lined sheet
pan. Spread in an even
layer and place another
sheet of plastic wrap
directly on top of the
cream so that it is not in
contact with the air. Place
the sheet pan in the
freezer to cool the cream

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