CremePat Chaud

CremePat Chaud - Preparation for hot pastry cream

CremePat Chaud is a freeze-resistant, creamy, additive-free hot custard. Dosage may vary according to desired texture.

Custards can be flavored to your taste (chocolate, coffee, alcoholic...).

Dosage and application
Dosage: 60 to 80g/kg, i.e. 6 to 8%.
Mix the CremePat Chaud with the sugar, then add the eggs (whole and yolks) and whisk.

Pour in some of the boiling milk and stir.

Transfer the contents to the saucepan with the remaining boiling milk.

Stir for 1min after boiling.

Cool the filmed cream to 4°C.

Remix for use (choux, mille feuilles, etc.).