Pastry Cream

Discussion in 'Professional Pastry Chefs' started by niconico101, Sep 20, 2011.

  1. niconico101

    niconico101

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    Hi everyone, 

    I'm an operator, not a chef so any help with this would be greatly appreciated.

    I'm looking to include cream filled churros. I would like to fill them with chocolate, dulce de leche and cream. My questions are about the cream. Can I use the stuff that they use to fill eclairs with? Is that called Pastry Cream or Bavarian Cream? If it's pastry cream, can I buy that pre-made? I searched in my local restaurant depot and Jetro and they don't see to carry it, so now I'm concerned that it maybe something that can't be kept and has a very short shelf life. 

    I live in south florida in case someone around here know where to find it. Thanks everyone. 

    Nico. 
     
  2. thetincook

    thetincook

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    Pastry cream is what you're looking for. It's basically pudding.
     
  3. panini

    panini

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    Nico,

    Many forulas for cream. Not that hard. But if you are looking for something premade or shelf stabile find your local

    bakery supply house. They carry many kinds for your use and donuts etc.

    If there is a Bakemark or Sysco, they'll have it. Drop by the donut shop and ask them where to get the best deal.

    Good luck

    Panini
     
  4. niconico101

    niconico101

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    Thank you. I'll check it out. 
     
  5. niconico101

    niconico101

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    Thank you Panini. This is really helpful. Bakemark is about three hours away but sysco is about 40 miles from my business which is not too bad. The restaurant depot doesn't carry it so I have no other choice. I'll give them a call tomorrow and subscribe if they have it. If not, I'll ask around my local bakeries. 

    Many, many thanks. 

    Nico. 
     
  6. chefedb

    chefedb

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    It also comes canned and in plastic pouches/  Whats better about these is that they last longer then what you can make from scratch. Theirs contain stabilizers and preservatives.
     
  7. niconico101

    niconico101

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    That's great news. I'm sure they must be kept refrigerated. But should I keep them in the freezer? 
     
  8. panini

    panini

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    Nico,

    Believe it or not, some of these fillings are shelf stable. They can actually stay out.

    It probably will be non dairy and some chemicals. Don't be expecting a real pastry cream

    taste. On the other hand there are ways to beef it up.

    Jeff

    BTW, I'm Not sure where you are, but I think you would be better off with a bakery supply. Years back I did some Tech work for

    the Miami show. I met with people from Puratos, Medina, abc. They must be in your area.
     
    Last edited: Sep 20, 2011
  9. niconico101

    niconico101

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    I took your advice and contacted a local bakery / distributor. I'm going to buy the kind that I only need to add milk to. Imported from france. It seems a bit expensive though. 74 dollars for 22 pounds. What do you think of the price?  
     
  10. chefedb

    chefedb

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    It happens to be one of the best,it can be used to make other desserts to
     
  11. niconico101

    niconico101

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    Got it. I'll go with it then. Thanks again. 

    Nico. 
     
  12. panini

    panini

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    Nico,

    Is this a cold process? Or do you need to cook the milk?

    A big favor to ask. Can you post the method. How much milk to mix.

    I am interested in the food cost of the product. weight

    TIA

    Jeff
     
  13. chefedb

    chefedb

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    Paninii ! If this is same product I used from France, It also makes a fantastic and consistant Creme Brulee   Ed