LOUIS FRANCOIS CremePat Chaud – Hot Pastry Cream Mix, 5kg

Louis Francois CremePat Chaud is a professional preparation for cooked pastry cream, designed to produce a smooth, stable and freeze-resistant result without additives. It is slightly more binding than standard cornstarch, allowing a lower usage rate while giving pastry cream a light elasticity and reliable structure. The finished cream maintains its texture after freezing and thawing without syneresis, making it particularly useful for professional production and make-ahead pastry work.

Applications

• Pastry cream
• Flan and baked custard applications
• Choux and éclairs
• Millefeuille
• Pain suisse
• Pasteis de nata and other baked custard products

Use

1. Mix CremePat Chaud with the sugar.
2. Add whole eggs and/or egg yolks and mix until combined.
3. Add part of the boiling milk while stirring.
4. Return the mixture to the saucepan with the remaining boiling milk.
5. Cook while stirring for approximately 1 minute after the mixture returns to a boil.
6. Cover the surface and cool the pastry cream to 4°C.
7. Mix again before using to restore a smooth texture.

Recommended Dosage

Use at 6–8%, or approximately 60–80g per kg of preparation. Adjust according to the desired finished texture.

Observations

• Smooth and creamy finished texture
• Slight elasticity
• More binding than standard cornstarch
• Freeze resistant
• Maintains texture after thawing without syneresis
• Heat and baking stable
• Additive-free formulation
• Can be flavoured with chocolate, coffee, spirits and other flavourings

CremePat Chaud vs CremePat Froid

Choose CremePat Chaud when you want a traditional cooked pastry cream process using milk, sugar and eggs, with the flavour and texture development that comes from cooking. Choose CremePat Froid when production speed and cold preparation are the priority: it is mixed directly with water, requires no cooking and is ready after a short setting time. Both are designed to withstand freezing and subsequent pastry production.