Cold-process and hot-process pastry creams for professionals
The Excellence range offers two pastry creams: a fast, consistent cold version, and a hot version for applications that need bake stability. Both are tested through the freeze-thaw cycle.
Cold-process pastry cream
Constant overrun and a fast set, with no risk of overcooking. Suited to workshops that want to save time and gain consistency.
Hot-process pastry cream
The hot version remains preferred for certain applications of taste and bake stability.
Freeze stability
Both versions are tested through the freeze-thaw cycle, useful for pieces made in advance or deep-frozen.
Shelf life and control
12-month shelf life. Every batch is microbiologically self-checked in an accredited external laboratory. Analysis reports on request.
Other pastry products : Ready-to-use pastry fillings · Mirror glazes
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Frequently asked questions
The cold version gives constant overrun and a fast set, with no risk of overcooking. The hot version remains preferred for certain applications of taste and bake stability.