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Description
Cold pastry cream rich in milk with traditional taste and aroma. Ideal for any use in patisserie, baking, freezing, etc. Foam in any proportion with cream or vegetable cream. It can also be made with hot water and added to the milk for traditional applications such as coke, éclairs, millefeuilles, etc.
Dosage- Mixture: 1000 gr
- Cold water: 2500 gr
Instructions1
Mix the ingredients in the mixer on high speed for 5 minutes.
2
Continue until the cream becomes smooth and firm.
3
If you want, you can replace some of the liquid with milk.
4
You can vary the amount of liquid depending on how thick or thin you want it.
5
Incorporate whipped cream (vegetable or animal) into the cream.
6
If desired, add the cream (vegetable or animal), slowly and slowly until the cream is fluffy.
7
Add flavours of your choice for extra taste.
