Quick and easy to use, smooth, creamy consistency. Keeps for several days in the refrigerator.
Instant cold pastry cream
Cold powder preparation for creamy custards, made with natural vanilla.
Cold use
Boil 1L of milk. Beat 4 whole eggs with 200g sugar and add 80g cream powder. Stir. Pour half the boiling milk into the mixture. Stir vigorously. Add the resulting mixture to the remaining milk and stir for 1-2 minutes while bringing to the boil.
Store in a cool (min. 10°C - max 25°C), dry place. 1 year unopened / 2 months after opening.
25 kg pail
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