Powdered mix for making hot pastry cream.
Powdered mix for making hot pastry cream.
Mix to make smooth and shiny freeze-stable pastry cream. Basic recipe: dissolve 300-500grs. of sugar in 1l. of water and heat to boiling. Separately, dissolve 150-200grs. of the cream in 300ml. of water then add to the boiling dough until getting the desired consistency.
12 months
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