{"id":1964,"date":"2022-12-16T09:57:55","date_gmt":"2022-12-16T09:57:55","guid":{"rendered":"https:\/\/www.fabricoproprio.net\/glossario\/creme-de-ovos\/"},"modified":"2022-12-16T10:01:37","modified_gmt":"2022-12-16T10:01:37","slug":"pastry-cream","status":"publish","type":"glossary","link":"https:\/\/www.fabricoproprio.net\/en\/glossary\/pastry-cream\/","title":{"rendered":"Pastry cream"},"content":{"rendered":"<p>Custard filling made by mixing sugar, water, flour, egg yolks and butter, also called cr\u00eame patissier. Flavoured with vanilla or vanillin.<\/p>\n","protected":false},"featured_media":0,"template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-1964","glossary","type-glossary","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/glossary\/1964","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/glossary"}],"about":[{"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/types\/glossary"}],"version-history":[{"count":2,"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/glossary\/1964\/revisions"}],"predecessor-version":[{"id":1966,"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/glossary\/1964\/revisions\/1966"}],"wp:attachment":[{"href":"https:\/\/www.fabricoproprio.net\/en\/wp-json\/wp\/v2\/media?parent=1964"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}