PastryStar (Hot Process) Pastry Cream – With Egg Yolk 25 LBS MSG and business owners

and business owners

With Andros Chef mango puree

Bake at 350 degrees F for 35 to 37 minutes

but adjustments might be needed in terms of quantity and moisture content

PACKS  PER CARTON: 2

PastryStar (Hot Process) Pastry Cream – With Egg Yolk 25 LBS MSG and business ownersPastry Stars Hot Process Pastry Cream with Egg Yolk is a professional dry mix formulated to produce a rich, creamy custard with the authentic color and flavor of traditional egg based pastry creams. Ideal for use in tarts, clairs, Napoleons, and filled pastries, this mix delivers consistent, smooth results in high volume production environments. When prepared by heating with milk, the resulting cream is velvety and thick, with a golden hue and well