Fillings

Raspberry Cream for Pastries

Name: Raspberry Cream for Pastries
Prep time: 5 min
Cook time: 2 min
Total time: 7 min
Yield: 1180 g
Cuisine: French
Ingredients: 900 g Raspberry purée; 215 g Caster sugar; 65 g Cornstarch

Ingredients

Target weight (g)g

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

IngredientsWeightUnit costCost

Raspberry purée

g€/kg

Caster sugar

g€/kg

Cornstarch

g€/kg

Your total cost comes straight from your invoices

Entering every purchase price by hand gets tedious fast. In LogiBake, a photo of your invoices is enough: the total cost is calculated automatically — materials and labor.

Explore invoice management

Preparation steps

1
Bring the raspberry purée to a boil.
2
Combine the starch and sugar dry.
3
Add the powders to the boiling purée and cook for about 2 min.
4
Set the cream aside in the fridge, covered with plastic wrap pressed directly onto the surface.

Take a photo of your recipe: LogiBake extracts it in seconds. And from the ingredients alone, the AI also generates the professional production process — temperatures, times, technical steps.

See recipe recognition

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

Fiber

2.3 g

Salt

0.0 g

Other recipes in the same category

Salted Butter Caramel Lemon Chantilly Cream Vanilla Chantilly Cream Crème Caramel Chiboust Cream Almond Cream

LogiBake does not replace your expertise.

It gives you the tools to make the most of it.

Start for free See the features Frequently asked questions