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
- 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
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.