Description
Ingredients: Sugar, modified potato starch (E1422, E1414), milk components, cocoa powder, glucose syrup, refined vegetable oil (fully hydrogenated and fractionated from palm kernels), emulsifier (E471: mono- and diglycerides of fatty acids, E472a: acetic acid esters of mono- and diglycerides of fatty acids), thickener (sodium alginate E401), stabilizer (E340ii: dipotassium phosphate), vanilla flavor.
- Preparation Instructions (Step-by-Step):
- Mixing Ratio: Combine 1 kg Chocolate 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 chocolate cream is achieved.
- Chilling: Allow the prepared chocolate 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, significantly reducing production time.
- Exceptional gel structure engineered for stability in baked pastries, chilled desserts, and layered cakes.
- Deep chocolate color and rich cocoa taste suited for high-volume commercial production.
