Instant Creme Patissie

  • 20 LB
  • 64005.04

A cold process pastry cream adding delicate flavor and smooth texture to any éclairs, donuts, fruit flans, Danish or other goods where a creme filling is needed. Also makes an excellent base for buttercream.

BASIC RECIPE

INGREDIENTS
Name Amount Percentage
Instant Crème Patissiere 6 oz. 100%
Sour Cream 10 oz. 166.66%
Whole Eggs 4 oz. 66.66%
Whole Milk 4 oz. 66.66%
INSTRUCTIONS
Flan Crème Using Sour Cream
  1. Mix: Mix all ingredients until smooth and fill into the flan form.
  2. Top: Place desired sliced fruit on top.
  3. Bake: Bake in a water bath at 300°-320°F for 25-45 minutes, depending on size.
  4. Brush: After baking, brush with apricot glaze.