CUSTARD CHEESE CAKE FILLING
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Custard - Cold Process |
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| Recipe No: R608f | |||||||||||||||||||||||||||||
| USING PETTINA CLASSIC CHEESECAKE MIX | |||||||||||||||||||||||||||||
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| Method: | 1. Place group 1 ingredients in mixing bowl 2. Whisk on top speed for 1 minute 3. Scrape down 4. Whisk on top speed for 2 minutes 5. If desired add group 2 and blend through the mixture on low speed. 6. This filling is suitable for Croissants and Danish Pastries as well as cheesecakes and fruit flans. |
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| Notes: | This filling is suitable for Croissants and Danish Pastries as well as cheesecakes and fruit flans. | ||||||||||||||||||||||||||||
| Recipe percentages are on total batter / mix weight (100%) | |||||||||||||||||||||||||||||
| Yield: | 2.5 Kg of prepared Custard cheese cake filling | ||||||||||||||||||||||||||||