Pastry 1 Hot Process Pastry Cream Mix is a natural stabilizer for production of pastry cream when making creme brulee, flan, and other custards. 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: Maize starch, flavor, salt, stabilizer.
Yeild: 33 lb Belcreme Hot Process Bag will yield 2400 (4oz portions).
Directions: Add 80 to 90 grams of Hot Process Pastry Cream Powder per liter of milk in a hot process scratch pastry cream recipe. Use instead of cornstarch or flour.
80-90 g. Hot Process Pastry Cream Powder
1000 g. Milk
80 g. Egg yolks
110 g. Whole eggs
250 g. Sugar
Combine dry ingredients. Slowly add 100 g. of the milk. Add egg yolks and eggs. Boil remaining milk. Slowly add boiled milk to egg mixture. Return to heat and carefully cook to desired consistency.