Uses: Mix one bag (13 oz) of mix with 1 quart of water in a mixing bowl. Mix on high for 5 minutes. Most chefs actually prefer using a mix of heavy cream (20% – approximately 6 oz) and 26 oz. water.
One pre-scaled pack of 13 ounces makes 45 ounces of pastry cream.
This pastry cream can be frozen and used later.
Ingredients: Evaporated sugarcane juice, milk powder, potato starch, vegetable fat, dextrose, cornstarch, vegetable gum, TSP, natural flavors, calcium lactate, beta carotene (natural flavor).