In France it is mainly
eaten spread on morning toast or stirred into yogurt or fromage frais, but it can also be piped into éclairs, churned into ice-cream or baked into delicious desserts
In France it is mainly
eaten spread on morning toast or stirred into yogurt or fromage frais, but it can also be piped into éclairs, churned into ice-cream or baked into delicious desserts
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