PRODUCT DESCRIPTION

Pastry 1 Hot Process Pastry Cream Mix is a professional stabilizer designed to help pastry chefs produce smooth, consistent pastry cream using a traditional hot-process recipe. Rather than replacing the scratch preparation, this powdered blend works alongside milk, eggs, and sugar in place of cornstarch or flour, helping streamline production while maintaining the character of a classic cooked pastry cream. The familiar hot-process method makes it a natural fit for pastry kitchens that prefer to build their creams from scratch while still looking for dependable results from batch to batch.

The versatile base can be used for much more than standard pastry cream. Customize it with coffee, caramel, chocolate, or liqueurs, then use the finished cream to fill éclairs, cream puffs, tarts, and other pastries. It also works beautifully as a stabilizing component for crème brûlée, flan, and other custard-style desserts. The 33 lb format is designed for high-volume professional production, with one bag yielding approximately 2,400 four-ounce portions. For bakeries, pastry shops, restaurants, and large-scale production kitchens, Pastry 1 Hot Process Pastry Cream Mix provides a practical way to support consistent custard production while preserving the flexibility of a traditional scratch-made formula.

Key Features & Benefits

• Hot-Process Stabilizer: Designed to be incorporated into traditional cooked pastry cream recipes in place of cornstarch or flour.
• Consistent Pastry Cream: Helps provide dependable texture and results across professional production batches.
• Versatile Custard Applications: Suitable for pastry cream, crème brûlée, flan, and other cooked custard preparations.
• Easy to Customize: Works with flavor additions such as coffee, caramel, chocolate, and liqueurs.
• 33 lb Professional Format: High-volume bag yields approximately 2,400 four-ounce portions, making it well suited to busy commercial kitchens.

Ingredients: Maize starch, flavor, salt, color carotenes.

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
10 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.

Storage Conditions:Dry and cool (68-72 F, 20-22 C); once opened, store in an airtight container.

Product of Germany.

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