Hot Process Pastry Cream

Hot Process Pastry Cream provides fillings with stable thickening capabilities. As a specially designed product for the gourmet food industry, it imparts freeze-thaw stability for fillings and pastry cream. It cooks up to form a smooth, viscous, creamy, short-structure paste that is both acid and heat resistant.
Hot Process Pastry Cream is a blend of the finest ingredients to improve texture and mouth feel as a stabilizer and thickener that provides products with a rich and creamy body.

PHYSICAL PROPERTIES
COLOR - Cream white
AROMA - Sweet vanilla
TASTE - Sweet
TEXTURE - Free flowing powder

FUNCTIONAL PROPERTIES
Stable thickness
Clean flavor profile
Smooth texture
Excellent clarity
Resistant to weeping and separation
Emulsifies ingredients to a smooth gel

COOKING DIRECTIONS
Directions: In a Bowl, Dissolve the pastry cream mix (40 gr.) with some of the cold milk (476 gr.). Add the yolks (2) and whole eggs (1) and whip. In a saucepan, dissolve the sugar (125 gr.) in the milk and bring to a boil. Tempering the egg mixture with the hot milk in a thin stream. Return the mixture to medium heat and bring to a boil for 3 minutes, stirring constantly. Adding 2-4 oz of butter is recommended. Pour into molds and allow to cool.

STORAGE AND SHELF LIFE
Should be stored under conditions of low temperature and low humidity in airtight container.

To Order, Please call us at

+1 (860) 826-7199


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