Fillings

Raspberry Cream for Pastries

Name: Raspberry Cream for Pastries
Prep time: 5 min
Yield: 1180 g
Ingredients: 900 g Raspberry purée; 215 g Caster sugar; 65 g Cornstarch

Ingredients

Target weight (g)

Edit the total weight or any ingredient weight to recalculate the whole recipe

Raspberry puréeg

Caster sugarg

Cornstarchg

Total1180 g

Preparation steps

1
Make pastry cream: heat milk + vanilla, pour over yolks + sugar + cornstarch.
2
Cook until thick, add butter.
3
Fold in raspberry purée while warm.
4
Cool rapidly on cling film. Refrigerate.

Nutritional values

Per 100g

Calories

144.1 kcal

Protein

0.8 g

Carbs

32.1 g

Sugars

25.8 g

Fat

0.4 g

Saturated fat

0.0 g

Fibre

2.3 g

Salt

0.0 g

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