This product does not require cooking. Use this mix to prepare an excellent crème patissière (custard cream pastry filling) without any need to boil the milk or the crème patissière itself. Just whip approximately 200 grams of the mix with 500 grams of milk for three minutes at room temperature.

This product is the ideal last-minute solution. For all recipes that require crème patissière (custard cream pastry filling) as a base; therefore, it can be used to fill cream puff shells, éclairs, cannolis, brioches, and pastries. It can also be used as a filling for sponge cakes with fresh fruit toppings.