Usage: Receipt:
Cream Patisserie: 1000 gr
Water: 2500 gr
Weight of Cream Patisserie: 3500 gr

In order to prepare Cream Patisserie, stir the powder mixture with cold (10 – 15 ?C) water with the help of a blender for 3-5 minutes until it thickens sufficiently. The cream you prepared can be used between the cakes either directly or by means of
being mixed with the whipped cream stirred at the rate of 25%.