Pastry cream

Recipe of Francesco Boccia
World Pastry Champion

With a creamy, stable texture that will keep perfectly in the fridge at 4°C while maintaining its consistency

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Gelecta product

Ingredients

  • 1000 gfresh whole milk
  • 300 gsugar
  • 400 g egg yolks
  • 100 g rice starch
  • 1grated lemon zest
  • 2vanilla pods
  • 9 gGELECTA
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Pastry cream
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