ext_8977 ([identity profile] londonkds.livejournal.com) wrote in [personal profile] oyceter 2005-11-26 02:22 am (UTC)

I think the layer of jam is to prevent the cream from soaking into the pastry and making it soggy. Some patissiers use a very thin layer of marzipan for that, I think.
(40 comments)

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