DESCRIPTION
Freeze-Thaw Creme makes up a fine custard-like filling. The creme has a silky, smooth quality not duplicated by any other product in the market place.
FEATURES
- A free flowing powder, which does not contain eggs or milk
- Fillings can be frozen, thawed and refrozen
- Eclairs, creme puffs, creme donuts, napoleons, etc., can be made up once a week, kept in freezer and taken out as needed
- Finished cost is low, while still keeping quality
INGREDIENTS
Modified Tapioca Starch, Dextrose, Salt and 2% or Less of Each of the Following: Titanium Dioxide (Color), Carrageenan, Glucono Delta Lactone, Preservatives (Potassium Sorbate, Sodium Benzoate), Artificial Flavor, Corn Starch, Silicon Dioxide (Flow Aid), Yellow 5, Yellow 6.
Custard
Ingredients |
LBS. |
| Stage 1: | |
| Water (Variable) | 6.00 |
| Sugar Granulated | 7.00 |
| Place in kettle and bring to boil
Stage 2: |
|
| Water (chilled) | 2.00 |
| Freeze-Thaw Creme | 1.00 |
| Dissolve Freeze-Thaw Creme in cold water.
Add stage 1 to stage 2 while stirring |
|
| Shortening (Emulsified) | 0.75 |
| Add shortening or margarine and mix until smooth | |
| Sugar level may be reduced to 1-1 1/12 lbs. or as desired to suit taste | |
| Sugar Granulated | 7.00 |
| Total weight | 11.75 |
Procedure
Bake minimum 200°F for 2 minutes
Refrigerate after make-up and cooling