FR2158799A5 - Cream compsn for use in cakes etc - by blending a custard with a butter cream - Google Patents

Cream compsn for use in cakes etc - by blending a custard with a butter cream

Info

Publication number
FR2158799A5
FR2158799A5 FR7229764A FR7229764A FR2158799A5 FR 2158799 A5 FR2158799 A5 FR 2158799A5 FR 7229764 A FR7229764 A FR 7229764A FR 7229764 A FR7229764 A FR 7229764A FR 2158799 A5 FR2158799 A5 FR 2158799A5
Authority
FR
France
Prior art keywords
cream
custard
butter
compsn
blending
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
FR7229764A
Other languages
French (fr)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
MICKA ALEXANDRE
Original Assignee
MICKA ALEXANDRE
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by MICKA ALEXANDRE filed Critical MICKA ALEXANDRE
Priority to FR7229764A priority Critical patent/FR2158799A5/en
Application granted granted Critical
Publication of FR2158799A5 publication Critical patent/FR2158799A5/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
  • Grain Derivatives (AREA)
  • Dairy Products (AREA)

Abstract

Prepn. of a cream compsn. for filling pastries or in prepg. desserts, in which a butter cream and a custard are prepd. separately and mixed. Pref. components are cooled separately to 37 degrees C before mixing. The butter cream is obtd. from 25 kg sugar 6l water, 150 eggs and 25 kg butter. Custard is prepd. from 100l milk, 25 k sugar, 8 kg custard powder, 400 egg whites and 10 vanilla beans. Prod. has good taste and lightness and an acceptable price.
FR7229764A 1972-08-18 1972-08-18 Cream compsn for use in cakes etc - by blending a custard with a butter cream Expired FR2158799A5 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR7229764A FR2158799A5 (en) 1972-08-18 1972-08-18 Cream compsn for use in cakes etc - by blending a custard with a butter cream

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7229764A FR2158799A5 (en) 1972-08-18 1972-08-18 Cream compsn for use in cakes etc - by blending a custard with a butter cream

Publications (1)

Publication Number Publication Date
FR2158799A5 true FR2158799A5 (en) 1973-06-15

Family

ID=9103376

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7229764A Expired FR2158799A5 (en) 1972-08-18 1972-08-18 Cream compsn for use in cakes etc - by blending a custard with a butter cream

Country Status (1)

Country Link
FR (1) FR2158799A5 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2616044A1 (en) * 1987-06-05 1988-12-09 Bousquet Honore Method for cooking confectioner's custards (crèmes pâtissières) and egg ices
FR2652992A1 (en) * 1989-10-18 1991-04-19 Pierrugues Thierry Method for preparing a pastry dough, and pastry obtained by its implementation

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2616044A1 (en) * 1987-06-05 1988-12-09 Bousquet Honore Method for cooking confectioner's custards (crèmes pâtissières) and egg ices
FR2652992A1 (en) * 1989-10-18 1991-04-19 Pierrugues Thierry Method for preparing a pastry dough, and pastry obtained by its implementation

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Legal Events

Date Code Title Description
TP Transmission of property
CL Concession to grant licences
ST Notification of lapse
AR Application made for restoration
BR Restoration of rights
TP Transmission of property
ST Notification of lapse