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Reviewed Boston Cream Pie

Feb 22, 2013 in Food Network Community Toolbox on

Unfortunately, I failed to really study these reviews before jumping into this recipe and the pastry cream I made was very runny since I used whole eggs (as the recipe stated) instead of just the yolks. I beat the whole eggs for at least 10 minutes with my very powerful Hobart mixer and I sort of established ribbons but not like I am used to. Ho"

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