The Saint-James Creole - Genoa sponge, gianduja cream, St James rum cream (Le Créole au Saint-James - biscuit pain de Gênes, crème giandujas, crème au rhum) from Entremets Petits Gâteaux Fusion (page 232) by Jean-Michel Perruchon
- vanilla beans
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pastry cream powder
- Show all ingredients...
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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