Instant Custard Cream Cold Process

Cold processing powder for smooth pastry creams, made with natural vanilla.
Cold usage

Cold use, easy and quick to apply Quick and convenient, smooth and creamy consistency. Can be stored for several days in the refrigerator.

Boil 1L of milk. Beat 4 whole eggs with 200g of sugar and add 80g of cream powder. Stir. Pour half of the boiling milk into the preparation. Stir vigorously. Add the preparation obtained to the remaining milk and stir for 1 to 2 minutes while bringing to a boil.

Store in a cool (min. 10°C - max 25°C) and dry place. 1 year in unopened package. 2 months after opening.

Pail 500g ou bag 25kg

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