High Quality Pastry and Dessert Ingredients for Discerning Chefs
Uses: Pastry cream, baked flan tart, custards, almond creams, etc.
Ingredients: Modified Maize Starch (E1422), Vanillin, Beta Carotene (E160aii), Riboflavin (E101i).
Pastry Cream Recipe
Milk: 1 liter
Whole Eggs: 2
Directions for use:
- Mix Elsay in enough cold milk to dissolve
- Add yolks (or whole eggs)
- Pour boiling milk and sugar and mix thoroughly
- Bring to a boil again for 3 minutes
- Cool the pastry cream and use in any application