Custard cream mixes

There are many reasons why a baker or pastry chef would use a mix rather than create custard cream from scratch. The practical benefits include:

• Time savings: limited preparation steps
• Constant quality: limited errors and risks
• Cost optimisation: fast preparation time and limited energy required

Depending on the finished product, custard cream will require specific characteristics, such as particular taste, color, texture, pumpability, bake and/or freeze-thaw stability. For example, with a Danish pastry it’s important to use a custard cream that is bake stable, while a frozen éclair requires freeze-thaw stability.

To meet these various needs, at Puratos we’ve developed a wide range of mixes covering different applications and properties. They’re tasty, versatile and easy to use. We also offer tailor-made solutions to meet any additional requirements you might have.

We have a range of cold process custards available to meet your flavor and clean label needs.

• Elfroy: Elfroy Pastry Cream is considered by many pastry chefs to be the world's best pastry cream and a tremendous time saver! Elfroy has been used by top pastry professionals for decades. It may be enriched by substituting half of the water with whole milk and is commonly used as a base in fruit tarts, souffles, light buttercreams and Bavarian creams.
• Finesse: off-white creamy custartd cream, great for Boston cream pies, fruit tarts and eclairs.
• Cremyvit: the most intense yellow of our custard cremes, Cremyvit has a refreshing, slightly gel-like texture.
• Talento CL: our clean label custard is free of artifical colors, flavors or preservatives and has a natural creamy vanilla profile and soft, pastel yellow color.

• Convenient: just add water/milk and mix
• Good bake stability
• Excellent freeze/thaw stability

• Outstanding quality
• Firm rich texture
• A rich, milky texture