Crema Pasticcera Elenka is a custard cream mix to be worked hot process, made with egg yolks and dehydrated milk, along with eggs and flour, to create a long-lasting, professional-quality custard cream. Perfect for all uses: shortcrust pastry, cookies, sponge cake.

Replaces milk in the traditional recipe, reduces the use of one egg yolk, and doubles the shelf life of yellow cream and especially chocolate cream.

DOSAGE: Water 900g, Crema Pasticcera 100g, Sugar 350g, Starch 100g, “00” Flour 50g, Egg yolks 2. The quantities of starch, flour, or egg yolks can be adjusted according to the pastry chef’s preferences.

HAND PREPARATION: Heat the water, mix all dry ingredients separately, and gradually pour in the water. Once the mixture is obtained, cook until the first bubbles appear, then pour the cream onto a surface to cool it quickly.

Check out the recipe book available online for the preparation of Crème Brûlée, Crema Catalana, and Chantilly Cream.