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custard CREAM with RICOTTA and Maple Syrup

custard CREAM with RICOTTA and Maple Syrup by Foodessa

Taking the Italian custard to a new level of texture and creaminess not equalled by any other. Perfect for filling cakes, cream puffs or ‘Zeppole di San Giuseppe’. Let your imagination ride. For a dedicated post...refer to: http://www.foodessa.com/2011/04/puff-choux-pastry-ricotta-cream-zeppole.html

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