Fast, easy preparation. Excellent shelf life.

Storage Conditions:  Dry and cool (68-72ºF, 20-22ºC)

Ingredients:  Sugar, Modified starch, non fat dry milk, dextrose, sweet cream powder, vegetable fat powder, sodium alginate blend (sodium alginate, calcium sulfate, sodium diphosphate, sugar and/or dextrose), tricalcium phosphate, natural vanilla flavor, beta carotene, salt.

Additional Notes:  

Applications: For the preparation of instant pastry cream that can be used by itself, lightened with whipped cream, or as a base for chiboust, souffle mix, mousse, etc.

Directions: 1000 g. Cold milk or water, or a combination in equal parts 400 g. Cold Process Pastry Cream Powder Add the liquid to the powder stirring carefully to avoid lumps. On a mixer using the whip attachment, whip for one minute on low speed and then five minutes on high speed. Allow to set for fifteen minutes before using.

See the instructional video.

Download the complete Pastry 1 brochure.