Description
Ingredients: Sugar, modified potato starch (E1422, E1414), powdered milk substitute, thickener (sodium alginate E401), calcium sulfate E516, gelling agent (diphosphate E450), flavoring, coloring (carotene).
- Preparation Instructions (Step-by-Step):
- Mixing Ratio: Combine 1 kg Crème Pâtisserie powder with 2.5–3 liters of cold water (approx. 5°C) (e.g., 10 kg powder to 25–30 liters water).
- Whipping: Whip in a commercial planetary mixer at high speed for 5–8 minutes until a smooth, homogeneous, firm-peaked cream is achieved.
- Chilling: Allow the prepared pastry cream to rest in the refrigerator (+4°C) for 5–20 minutes prior to piping or depositing.
- Product Characteristics:
- Instant cold process requiring zero heating or boiling, reducing kitchen preparation time.
- Exceptional gel structure engineered for stability in baked pastries, chilled desserts, and frozen goods.
- Smooth, glossy finish optimized for easy piping and cake layering.
