Description
Louis Francois CremePat Froid is a professional cold-process pastry cream preparation designed for fast, consistent production without cooking. Simply mix it with water and allow a few minutes for the texture to develop. The resulting pastry cream is smooth, freeze-resistant and stable for pastry applications, making it particularly useful in bakeries, pastry kitchens and foodservice operations where production speed and repeatability are important.
Applications
- Pastry cream
- Choux and éclairs
- Millefeuille
- Flan and baked pastry applications
- Filled pastries requiring a stable cold-prepared cream
Use
- Combine CremePat Froid with water.
- Mix until evenly dispersed and smooth.
- Allow the mixture to stand for a few minutes for the final texture to develop.
- Use immediately or freeze for later production.
The prepared cream can be flavoured as required with chocolate, coffee, spirits or other flavourings.
Recommended Dosage
Use at 35–40%, or approximately 350–400g per kg of finished preparation. Adjust according to the desired texture.
Observations
- No cooking required
- Quick cold preparation
- Smooth finished texture
- Freeze resistant
- Heat and baking stable
- Additive-free formulation
- Can be used immediately after the texture develops
- Can be flavoured to suit the finished pastry
CremePat Froid vs CremePat Chaud
Choose CremePat Froid when you need a fast, standardized pastry cream that can be prepared cold with water and no cooking. CremePat Chaud is intended for a traditional cooked pastry cream process using milk, sugar and eggs, and is better suited when that cooked custard process and texture are part of the desired result. Both offer freeze resistance for professional make-ahead production.
Technical Details
About the Brand