CHEFELLA / ATELIERPowder Mixes
Cream Patisserie Powder
Fillings for profiteroles, éclairs and tarts
A custard cream mix suitable for cold and hot applications, with freeze-thaw stability. For profiteroles, éclairs, cakes, tarts and croissants.
PRODUCT INFORMATION
- Catalog directions
- 1,000 g powder + 2,500 g water or milk. Whip at high speed for 3 minutes.
- Packaging
- 10 × 1 kg sachets (10 kg carton); 10 kg and 25 kg kraft bags.
The product's packaging presentation for professional use. Contact us for current options.
THE FINER DETAILS
For professional pastry making.
Information adapted from the Chefella product catalog. Contact us for current varieties, packaging and technical information.
