top of page

PASTRY CREAM

crème renversée.png

Ingredients

  • 54 g WHOLE Yumgo POWDER

  • 246 g water (to hydrate the powder)

  • 250g sugar

  • 1000 g of milk or vegetable milk

Process

  1. Mix Yumgo Whole powder and water to rehydrate. 

  2. Add sugar.

  3. Then add milk and vanilla and mix.

  4. Divide between the molds, filling them ⅘ of the way up. 

  5. Put the molds in a gastronorm tray and fill halfway with water and put it in the oven.

  6. Bake for approximately 35 minutes at 160°C.

  7. Set aside overnight in the fridge, then unmold the creams by flipping them onto a plate.

DOWNLOAD THE RECIPE

bottom of page