Custard cream is traditionally made with fresh milk, flour, sugar, eggs and vanilla pods. Besides the hot or cold preparation method, custard cream can be made by adding either water or milk to the mix.
At Puratos, we have developed a variety of custard cream options. These include CPT mix, which is prepared by boiling hot milk and sugar together, and Cremyvit, which is mixed with cold water to create a delicious and versatile custard cream.
What are the advantages of using custard cream mixes?
There are many reasons why a baker or patissier would use a mix rather than create custard cream from scratch. The practical benefits include:
- Time savings: limited preparation steps
- Constant quality: limited errors and risks
- Cost optimisation: fast preparation time and limited energy required
What are the variants in custard cream production?
Depending on the finished product, custard cream will require specific characteristics, such as particular taste, colour, texture, pumpability, bake and/or freeze-thaw stability. For example, with a Danish pastry it’s important to use a custard cream that is bake stable, while a frozen éclair requires freeze-thaw stability.
To meet these various needs, at Puratos we’ve developed a wide range of mixes covering different applications and properties. They’re tasty, versatile and easy to use. We also offer tailor-made solutions to meet any additional requirements you might have.
Kaltcreme wird traditionell aus frischer Milch, Mehl, Zucker, Eiern und Vanilleschoten hergestellt. Neben der heißen oder kalten Zubereitungsmethode kann Kaltcreme entweder durch Zugabe von Wasser oder Milch zum Mix zubereitet werden.
