ingredients

350g	CREME PATISSIERE GOURMET
1.000g	Water, cold

processing

Method:

Blend Creme Patissiere Gourmet and water in mixer at medium speed for approx. 3 minutes. Small quantities can easily be mixed by hand.
For baking purposes 400 g of Creme Patissiere Gourmet should be used. A longer mixing time (5 – 6 minutes) improves the bakeability and stability of the creme, if you wish to freeze it.