1kg pack
TOP CREAM is a top quality product that enable you to rapidly produce custards with exceptional taste and an unbeatable look.
TOP CREAM 400-450 g
Water 1000 g
If a particularly tasty custard is desired, the water can be replaced by milk, as long as it is at room temperature (15-25°C).
The measurements are the following:
TOP CREAM 350-400 g
Milk 1000 g
Add TOP CREAM to the water (or milk) and mix vigorously with a whisk, then leave to rest for three minutes. Mix again briefly until the desired creaminess is reached.
WARNING:
TOP CREAM contains high quantities of milk and we therefore recommend that all containers and equipment are cleaned thoroughly; also avoid any type of contamination.
Prepare only the quantity of the product that will be used immediately. The custard must be kept in a refrigerator.
Wildberries tarts or tartlets:
SHORT PASTRY RECIPE
TOP FROLLA g 1000
Butter or short pastry margarine g 350
Sugar g 120
Whole eggs g 150
Combine all the ingredients together in a planetary mixer equipped with paddle attachment until they are completely amalgamated. Place in refrigerator for at least one hour.
CUSTARD RECIPE (cold preparation)
TOP CREAM g 350-370
Water g 500
Milk g 500
Pour TOP CREAM into the liquids and stir with whisk. Let rest for 5 min. then stir again.
METHOD:
Roll out the short pastry with sheeter to the thickness of about 3mm, hole the base with pastry driller roller and line small moulds for tartlets or baking tins, keeping a 2cm high border. Bake at 200°C for 10-15 min. and let cool completely. Fill with a layer of custard cream of about 1 cm and decorate completely the surface with fresh or frozen wild berries. Dust lightly with BIANCANEVE PLUS or cover with jelly COVERGEL, MIRAGEL or RIFLEX.