COLD-PROCESSED PASTRY CUSTARD

Pastry cream is the "queen of pastry." Along with whipped cream, it is one of the most commonly used fillings for desserts (when combined, they create the famous "Chantilly cream"). Traditionally, pastry cream is made by boiling milk, egg yolks, sugar, flour, and flavorings in a saucepan. In pastry shops, a special boiler called a "cream cooker" is often used. Through boiling, the ingredients thicken and develop a creamy consistency.

With our balanced cold-processed pastry cream bases, you only need to add water or milk, mix everything with a whisk (preferably using a stand mixer with a whisk attachment), and the thickening process occurs without the need for heating or boiling. There’s no magic involved—just specially selected starches that can absorb liquids at room temperature!