Coffee Eclair 4d4 by Maria Selyanina - PastryCampus.com
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Channel Contents: English Cream, Pastry Cream, Chantilly Cream, Diplomat Cream, Mousseline Cream, French Meringue, Italian Meringue, Swiss Meringue, Dacquoise Cake, Vacherin Ice Cream, Creme Brûlée, Mango Souffle, Sablee Dough, Lemon Tart, Lemon Tart apple, tarte bourdaloue, chocolate cake, choux chantilly, paris-brest, pastry choux, creamy coffee, eclair fondant, coffee and caramel eclair, puff pastry, saint honore, croissant, almond croissant, cinnamon roll, Neapolitan , Brioche, Kouglof, Savarin, Jams, Jams, Fruit coulis, Apricot fruit paste, Clouds with black and purple currant albumen, Vanilla clouds, Nougat, Salted caramels, Cupcakes, French Madeleines, Financials, Cannelés, Cakes de trip, Fruit Cake, Spice Bread, Crumble, Carrot Cake, Philadelphia Cream, Fraisier, Black Forest, Pear Charlotte, Christmas Log, Sacher Cake, Opera Cake, Croquembouche, Nougatine, White Chocolate Tempered, White Chocolate Rocks, Milk Chocolate Rocks, Chocolate Beggar, Lollipops, Cut Bonbon, Mold Bonbon, Chocolate Decorations, Tiles, Breton Sablé, Creamy Chocolate Raspberry, Wiener Sablé, Color Glaze, Cut Biscuits , Diamonds, Speculoos, Nantais, Vanilla Macaron, 100% Chocolate Tartlet, Chocolate Sablé, Chocolate and Raspberry Mousse, Heart Cake, Poppy Field Cake, Yogurt and Red Fruit Cake, Siphon Cake, Emmanuel Cake, Mandala Cake, Infusion of Hibiscus and Mint Cake, Mint Syrup and Roulade Cake, Yogurt Cream and Guava Jelly, Guava and Mint Mousse, Neutral Glaze, 100% Hazelnut Tartlet, Banoffee Pie, Guinness “Jerezana Night” Cake, Insalata Caprese Cake , Tomato Jelly, Mascarpone and Mozarella Mousse, Lemon Cloud and Basil, Garnished with Isomalt Sugar.
