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| PUDDING CREAMS |
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"Ambrozja" i "Laguna" pudding
creams (vanilla)
for cold use, may also be casseroled and frozen
Use: fillings for sweet buns, doughnuts and other pastries, may be
mixed with fat/oil and other creams
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| "Prima" pudding cream (vanilla and cream) for
cold use, may also be casseroled and frozen
Use: decoration and fillings for sweet buns, doughnuts, éclairs, millefeuilles,
karpatkas (pudding cakes), cakes and gateaux. It may be the base for
making non-skimmed and semi-skimmed pudding creams of various sorts.
It mixes
wonderfully with margarine, butter, whipped cream, chocolate, cocoa and
alcohol. |
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"Prima" pudding creams, flavors:
tiramisu, malina, truskawka, czekolada, toffi
tiramisu, raspberry, strawberry, chocolate, toffee
PRERPARATION (BASIC RECIPE):
- 350-400 g of pudding cream
- 1000 g of cold water
The ingredients should be mixed for about 2-3 minutes till they have
a uniform consistence. |
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