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pastry cream 10 kilo

395 LE
Availability: Out of stock

  • Easy to use; with traditional mix; ingredients are added in specific sequence, while instant mix; all ingredients are added together at the same time.Versatile use; you can fill different type of pastries, Danish, or donuts.
  • It can accept freezing (-40) without harming or separation, and also accept baking up to 250°C without melting or sagging.
  • Gives smooth creamy texture and taste with glossy surface (which reflects freshness).
  • If richer taste is needed, cold milk could be added instead of water.

Recipe: 400 Gm Custard Cream - 1000 Gm water or milk.

Method: Put water in a bowl and slowly add Custard Cream. Mix by hand or machine. Leave to stand for 15- 20 minutes before use.


  • Easy to use; with traditional mix; ingredients are added in specific sequence, while instant mix; all ingredients are added together at the same time.Versatile use; you can fill different type of pastries, Danish, or donuts.
  • It can accept freezing (-40) without harming or separation, and also accept baking up to 250°C without melting or sagging.
  • Gives smooth creamy texture and taste with glossy surface (which reflects freshness).
  • If richer taste is needed, cold milk could be added instead of water.

Recipe: 400 Gm Custard Cream - 1000 Gm water or milk.

Method: Put water in a bowl and slowly add Custard Cream. Mix by hand or machine. Leave to stand for 15- 20 minutes before use.

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