Atlas Custard Hot Process
Atlas Custard base mix for genuine French flavour, to be cooked with eggs, sugar and milk, can be flavoured and coloured.
Mille Feuille (Custard Square) Recipe:
1 Tray (600 x 400mm) = 48 pieces
2/3 Sheets of Puff Pastry
Pastry Cream - Custard:
90g Atlas Hot Process Custard Mix
Mix Atlas Custard Mix with eggs and 1/4 of milk. Boil 3/4 milk, add mixture and sugar and cook for further 2-3 minutes.
Put the Puff Pastry with the Pastry Cream (Custard mix) together and leave to rest in the fridge.
Cut into 5 x 10cm pieces.
Cover with Vega Extra White Fondant Icing (PA04496) and decorate with melted Schokobella White Chocolate Cream (MB01342006).
Description Packaging Code Atlas Custard Hot Process Bag 10kg RA8069 Elfroy Custard Cold Process Small Bag 2.5kg PA04105138A Elfroy Custard Cold Process Large Bag 20kg PA04105138 Macaron Mix Extra 5kg Bag 5kg PA04003265 Frangimix 10kg Bag 10kg PA04100232 Bienex Florentine Mix Bag 600g MB01440042 Hefequick Berliner / Donut Concentrate Bag 25kg MB01495025