{"product_id":"louis-francois-cremepat-chaud","title":"LOUIS FRANCOIS CremePat Chaud – Hot Pastry Cream Mix, 5kg","description":"\u003cp\u003eLouis 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.\u003c\/p\u003e\n\n\u003ch3\u003eApplications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003ePastry cream\u003c\/li\u003e\n  \u003cli\u003eFlan and baked custard applications\u003c\/li\u003e\n  \u003cli\u003eChoux and éclairs\u003c\/li\u003e\n  \u003cli\u003eMillefeuille\u003c\/li\u003e\n  \u003cli\u003ePain suisse\u003c\/li\u003e\n  \u003cli\u003ePasteis de nata and other baked custard products\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\u003col\u003e\n  \u003cli\u003eMix CremePat Chaud with the sugar.\u003c\/li\u003e\n  \u003cli\u003eAdd whole eggs and\/or egg yolks and mix until combined.\u003c\/li\u003e\n  \u003cli\u003eAdd part of the boiling milk while stirring.\u003c\/li\u003e\n  \u003cli\u003eReturn the mixture to the saucepan with the remaining boiling milk.\u003c\/li\u003e\n  \u003cli\u003eCook while stirring for approximately 1 minute after the mixture returns to a boil.\u003c\/li\u003e\n  \u003cli\u003eCover the surface and cool the pastry cream to 4°C.\u003c\/li\u003e\n  \u003cli\u003eMix again before using to restore a smooth texture.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch3\u003eRecommended Dosage\u003c\/h3\u003e\n\u003cp\u003eUse at 6–8%, or approximately 60–80g per kg of preparation. Adjust according to the desired finished texture.\u003c\/p\u003e\n\n\u003ch3\u003eObservations\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eSmooth and creamy finished texture\u003c\/li\u003e\n  \u003cli\u003eSlight elasticity\u003c\/li\u003e\n  \u003cli\u003eMore binding than standard cornstarch\u003c\/li\u003e\n  \u003cli\u003eFreeze resistant\u003c\/li\u003e\n  \u003cli\u003eMaintains texture after thawing without syneresis\u003c\/li\u003e\n  \u003cli\u003eHeat and baking stable\u003c\/li\u003e\n  \u003cli\u003eAdditive-free formulation\u003c\/li\u003e\n  \u003cli\u003eCan be flavoured with chocolate, coffee, spirits and other flavourings\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eCremePat Chaud vs CremePat Froid\u003c\/h3\u003e\n\u003cp\u003eChoose 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.\u003c\/p\u003e","brand":"Louis Francois","offers":[{"title":"Default Title","offer_id":67677483565300,"sku":"10346","price":183.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1260\/2953\/files\/LOUISFRANCOISCremePatChaud_HotPastryCreamMix_5kg1.jpg?v=1790918611","url":"https:\/\/supplies.gusta.ca\/products\/louis-francois-cremepat-chaud","provider":"Gusta Supplies","version":"1.0","type":"link"}