Product to be used in pastry to obtain yellow creme - hot process . Replaces milk in the traditional recipe, reduces the use of 1 egg yolk, doubles the time of preservation of yellow cream and especially the chocolate cream.
Recommended use: Water gr. 900, CremaPasticcera Gr. 100, Sugar Gr. 350, Starch gr. 100, flour "00" Gr. 50, tuorlid ' Egg No. 2. The quantities of starch, flour or egg yolks are changeable according to the pastry chef's habits.
mode of Use with hand-work: Heat the water, mix separately dry all the ingredients, pour the water slightly at a time. When the mixture is cooked, when the initial bubbles emerge, pour the cream onto a surface to allow it to cool rapidly.