correct match

42. Connect the creme to the appropriate description: it or compote. Creme Chantilly a "reversed cream" containing liquid (milk, stock, cream) and egg which sets after cooking and is then turned out, such as Creme Caramel. Royale is another term used for this type of cream Creme a also referred to as Bavarian Cream. It uses English custard, gelatine I' Anglaise and whipped cream. For a cheaper or lighter version replace half of the cream with whipped egg white Butter Cream whipped dairy cream with sugar and vanilla Creme Renversee a mixture of creme patissiere and whipped cream used for flavoursome fillings as in profiteroles or bee sting cake Creme Patissiere this is a mixture of Anglaise and butter. Variations such as Italian butter cream or icing can be substituted Creme Bavarois a mixture of egg yolks, sugar and milk thickened by the egg. Also referred to as English custard pastry or confectioner's cream that can be set with flour. Modern Creme Diplomat recipes substitute pure starch as it does not interfere with the flavour