Ill show you how to make a classic, authentic French pastry cream, known as crème pâtissière. This was one of the first things we learned in pastry school way way back. This pastry cream is found in many French desserts, such as chocolate eclairs, tartes au flans, including fruit flan ( fruit tart ) milles feuilles ( a direct translation meaning thousand leaves because we use a puff pastry, and it has so many layers or feuilles.\r
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Here is the clickable link to the video recipe preview you saw at the end of this video:\r
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