Guerra

Powder mix for the instant custard cream’s cold preparation. The taste, structure, sweetness and stability are the strong points of this “filling cream”.

• Creamy structure and excellent spreadability
• Milk’s presence makes it baking stable ( suitable for “open-air” tart )
• Resistant to freezing
• The potassium sorbate’s presence ensures a better hold of the cream during hot period

HOW TO USE

ONLY FILLING*

• CREMAXIME 350/400 g
• Water 1000 g

COOKING AND FILLING*

• CREMAXIME 320 g
• Water 500 g
• Milk 500 g

*Please note: to make the cream sweeter, add 50 g of icing sugar

METHOD

Add the liquid and then the powder to the mixer.
Mix for 1 min. at low speed and 3 min at high speed with a fine whisk.
Before using the chilled cream again, mix with a whisk.

*Please note: to make the cream sweeter, add 50 g of icing sugar.