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crème pâtissière

[ KREHM pah-tee-see-EHR ]

The French term for "pastry cream," a thick, flour-based egg CUSTARD used for tarts, cakes and to fill CREAM PUFFS, ÉCLAIRS and NAPOLEONS.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

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