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.

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

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

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.

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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