Hot Process Pastry Cream Powder
Belcreme Hot Process Pastry Cream Powder
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- 33 lb. bag
Maize (corn) starch, flavor, salt, stabilizer
80-90 gr. Hot Process Pastry Cream Powder
- 1000 gr. Milk
- 80 g. Egg yolks
- 110 g. Whole eggs
- 250 g. Sugar
- Combine dry ingredients.
- Mix 100 gr. of the milk, egg yolks and eggs then add to the dry ingredients.
- Boil remaining milk then slowly add boiled milk to mixture.
- Return to heat and carefully cook to desired consistency.
Our Pastry 1 line is the foundation for all your pastry creations. Pastry 1 complements any skill level, whether you’re working from scratch or need time and labor savings.
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