Instant Vanilla Cream / Crème Pâtissierè

A very handy preparation for the professional pastry, for the production of vanilla cream or for creme patissiere.
Nutrition Facts
Per serving 150ml (25.5g)  
Amount Dry Mix
Energy 430
102		 kJ
kcal
Total fat

Saturated Fat
+ Trans

 0.2

0
0

 g

g
g
Cholesterol 0 mg
Sodium 60 mg

Carbohydrate

Fibre

Sugars

25

0

17

g

g

g
Protein 0 g
Net Weight/Yield

1,800g
Ingredients

Sugar, modified potato starch, salt, turmeric, flavour.
Claims

No trans fats, preservatives or artificial colouring.
Preparation
To prepare Vanilla Cream: Product: Milk:
41 portions 600 g 3.5 L
82 portions 1,200 g 7 L
123 portions 1,800 g (full container) 10.5 L
To prepare Crème Pâtissierè: Product: Milk: Heavy cream: Vanilla seeds:
3.6 L 600 g 1.5 L 1.5 L 1 bean
7.2 L 1,200 g 3 L 3 L 2 beans
10.8 L 1,800 g 4.5 L 4.5 L 3 beans
Directions

Vanilla Cream:
1. Blend required amount of powder into cold milk.
2. Mix in automatic batter mixer for 1 minute at high speed.
3. Let set for 5 - 10 minutes.
4. Mix again for 1 minutes.
5. Fill into dessert glasses and refrigerate well before serving.

Crème Pâtissierè:
1. Blend required amount of powder and vanilla seeds into cold milk and cream.
2. Mix in automatic batter mixer for 5 - 8 minutes at high speed.
3. Perfume with Kirsch or other appropriate liquor.
4. Refrigerate for 30 minutes.
Storage

Keep in a cool, dry place.
How to enhance this product

Serve with poached or dried fruit dices, biscuit dices, toasted chopped nuts Garnish with whipped cream.