Fillings

Raspberry Cream for Pastries

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

Ingredients

Target weight (g)g

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IngredientsWeightUnit costCost

Raspberry purée

g€/kg

Caster sugar

g€/kg

Cornstarch

g€/kg

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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.

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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

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