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Description
Cold pastry cream rich in milk with traditional taste and aroma, white in colour. Ideal for all uses such as patisserie, baking, freezing, etc. It can be foamed 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
You can replace some of the liquid with milk.
4
Reduce the liquids depending on how thick or thin you need it.
5
Incorporate whipped cream (vegetable or animal) into the cream.
6
Alternatively, add the cream (vegetable or animal cream) slowly and fluidly until the cream becomes frothy.
7
Add flavours of your choice for extra taste.
