CremePat Chaud
Applications : Custards, flans, millefeuille, choux pastries
Properties : Additive-free, freeze-resistant, baking-stable
Dosage : 60 to 80g/kg
The
product in detail
Description
CremePat Chaud is a freeze-resistant, creamy, additive-free hot custard. Dosage may vary according to desired texture.
Custards can be flavored to your taste (chocolate, coffee, alcoholic...).
Dosage and application
- Dosage: 60 to 80g/kg, i.e. 6 to 8%.
Mix the CremePat Chaud with the sugar, then add the eggs (whole and yolks) and whisk.
Pour in some of the boiling milk and stir.
Transfer the contents to the saucepan with the remaining boiling milk.
Stir for 1min after boiling.
Cool the filmed cream to 4°C.
Remix for use (cabbage, mille feuilles, etc.).
Use
Can be heated
Freeze-resistant
Heat-resistant
Packaging and storage
Packaging options
- 25kg (item code: 10344)
- 5kg (item code: 10346)
Store in closed packaging away from moisture and heat. Protect from light.
Applications
Applications on offer
Flan, vanilla cabbage, Swiss bread, pasteis de Nata
Do you have any questions about this product?
Louis François tip
CremePat Chaud is a little more binding than cornstarch, so you can use less than in a classic recipe. It gives a slight elasticity to the pastry cream. When defrosted, the custard retains the same texture without syneresis.
Let yourself be inspired
Pasteis de Nata
Tropézienne
Swiss bread
