Creme Patisserie

Instructions for Use and Places of Use:
It is used as a filling cream in pastry products such as cakes, pies, tarts, croissants, eclairs and profiteroles etc.

Preparation: 1 Kg Ovaleks Cream Patisserie Powder 2.5/ 3 lt cold water or milk (4-10 C) is whisk in the mixer for 4-6 minutes. It can also be applied by mixing with optional pre-whipped Ovaleks whipping cream powder (25%). The resulting product is recommended to rest in the fridge for 30 minutes (+4’C). The Ovaleks cream patisserie powder is extremely delicious and durable, freezeable, does not release water, sour and crash.