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stop diabetes two stigma and find a cure instead of blaming us for being sick
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<blockquote data-quote="phoenix" data-source="post: 675343" data-attributes="member: 12578"><p>[USER=38028]@douglas99[/USER] </p><p> I can see you don't cook. You stuff an éclair or profiterole with crème patissierre not fresh cream (eggs, flour, sugar, milk ) Local artisans here do prepare daily in any case and the windows aren't full except at weekends when demand is high for Saturday dinner or Sunday lunch (bakers here bake 2 or three times a day , they even bake on Christmas Eve to sell on Christmas morning) It's actually really hard to get fresh 'doux' cream here because it isn't really used much!</p><p>I think they would be drummed out of the association if they resorted to using that sort of thickener (and it's actually very hard to open an enterprise if you don't have the correct artisanal qualifications)</p><p><a href="http://www.patisserie-artisanale.com/qui.php" target="_blank">http://www.patisserie-artisanale.com/qui.php</a></p><p> </p><p> .</p></blockquote><p></p>
[QUOTE="phoenix, post: 675343, member: 12578"] [USER=38028]@douglas99[/USER] I can see you don't cook. You stuff an éclair or profiterole with crème patissierre not fresh cream (eggs, flour, sugar, milk ) Local artisans here do prepare daily in any case and the windows aren't full except at weekends when demand is high for Saturday dinner or Sunday lunch (bakers here bake 2 or three times a day , they even bake on Christmas Eve to sell on Christmas morning) It's actually really hard to get fresh 'doux' cream here because it isn't really used much! I think they would be drummed out of the association if they resorted to using that sort of thickener (and it's actually very hard to open an enterprise if you don't have the correct artisanal qualifications) [url]http://www.patisserie-artisanale.com/qui.php[/url] . [/QUOTE]
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