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    Pastry Cream (Cold Process)

    Applications: For the preparation of instant pastry cream that can be used by itself, lightened with whipped cream, or as a base for chiboust, souffle mix, mousse, etc. 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.