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Pastry 1 Cold Process Pastry Cream Mix 33 lb is an instant preparation for production of pastry cream for creme brulee, flan, and other custards.
Pastry 1 Cold Process Pastry Cream Mix is an instant preparation for production of pastry cream for creme brulee, flan, and other custards. This preparation can be used by itself, lightened with whipped cream, or as a base for chiboust, souffle mix, mousse, etc. Add flavorings such as coffee, caramel, chocolate, or liqueurs. Great for filling cream puffs, eclairs, or tarts.
Storage Conditions: Dry and cool (68-72 F, 20-22 C); once opened, store in an airtight container.
Ingredients: Sugar, Modified starch, non fat dry milk, dextrose, sweet cream powder, vegetable fat (non-hydrogenated palm and rapeseed oil) sodium alginate, tricalcium phosphate, natural vanilla flavor, beta carotene, salt.
Yield: 33 lb Belcreme Cold Process Bag will yield 450 (4oz portions).
Directions: 1000 g. Cold milk or water, or a combination in equal parts 400 g. Cold Process Pastry Cream Powder Add the liquid to the powder stirring carefully to avoid lumps. On a mixer using the whip attachment, whip for one minute on low speed and then five minutes on high speed. Allow to set for fifteen minutes before using.
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