Say 'Crème Patissière'? Correctly
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A Quick Overview Of Crème Patissière
'Crème patissière' is the French term for 'pastry cream'. It is a rich custard of egg yolks, milk, sugar and some flour or cornflour, which is cooked to a stiff paste, and then whipped egg whites are folded in to lighten the mixture. It is used as a filling for numerous pastries.
- crème patissière
- krehm pah/tees/syeh