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Description
Cold cream with a traditional taste and aroma, with a pithy texture. Ideal for stuffing or baking in a pan. Suitable for traditional milk pie with or without pastry, for pastries requiring a high quality cream texture.
Dosage- Mixture: 1000 gr
- Cold water: 2500 gr
- Milk or yoghurt: 1000 gr
- Milk butter: 60 gr
Instructions1
Beat all the ingredients in an electric mixer with the whisk attachment on high speed until the cream becomes thick.
2
Serve the cream in a baking pan with a puff pastry base for a milk or yogurt pie.
3
For oven cheesecake or kasekuchen, follow the same procedure.
4
Bake at 170°C for 50-60 minutes, depending on the size of the baking pan and the amount of cream.
