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Raspberry Cream and Fruit-Filled Éclairs
Book Information
On Baking (2nd Edition)
Page: 424
Ingredients
Decorating Caramel (page 729)
Diplomat Cream Filling (page 526)
Éclair Paste (Pâte à Choux) (page 412)
Fresh Berries
Powdered Sugar
Tags
Pastry Elements