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Recipe from David Lebovitz' blog; he got it from his friend Paule Caillat of Promenades Gourmandes in Paris. He notes that it typically develops cracks, so a thin custard is probably not ideal for this shell; stick with a thick pastry cream, or chocolate ganache. Number of servings depends on the richness of the filling.
Units: US | Metric
Serving Size: 1 (25 g)
Servings Per Recipe: 8