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First, do not use exclusively whole eggs, you got to have more yolk than whole eggs in your mixture otherwise the texture is compromised. Never forget that you're dealing with a specialization of a base mixture. The ingredient you provided would make a somewhat eggy crème anglaise, whereas you're seeking the perfect crème patissière. Crème anglaise is ...


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It's fun and decorative. It looks great on wedding cakes or for special effects when you're wanting to mimic gold coins.



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