This Cold Belcreme powder is perfect 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. It's super fast and easy to prepare, and has excellent shelf life.
Weight: 11 lbs
Cold Belcreme Powder (11 lbs)
Ingredients:
Sugar, Modified starch, non fat dry milk, dextrose, sweet cream powder, vegetable fat (non-hydrogenated palm and rapeseed oil) sodium alginate, tricalcium phosphate, natural vanilla flavor, beta carotene, salt.
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.
- Whip for one minute on low speed
- Then five minutes on high speed.
Allow to set for 15 minutes before using.
When using this instant pastry cream, combine 1000 grams of milk or water with 400 grams of our cold process pastry cream. While mixing, slowly pour in the liquid, whisking all the time to avoid lumps. Transfer to a standing mixer and whip the combination for one minute on low, then raise it to high speed and continue to beat for five minutes until light and creamy. Allow to rest for fifteen minutes, then use. From the trained professional to the inexperienced home cook, anyone can make pastry cream!
