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Jean Avice was an excellent pastry cook of the early 19th century. He was patisser with the famous M. Bailly in Paris, and was also appointed chef to Talleyrand.
Carême was trained by Avice, who later called Avice the 'master of choux pastry.' Avice is said in some stories to have been the creator of the madeleine, (a small, rich, shell-shaped cake) when he had the idea of baking pound-cake mixture in aspic molds. However, most authorities believe the madeleine is much older than that.
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