en

basic cream filling

1

Terminological databases

EKI terminibaas Esterm

ID 704429 Last modified 30.12.2004
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Domain foodstuffs - production - products - trade
confectioners custard preferred
basic cream filling
pastry cream
creme patissiere
custard filling
confectioner custard
  • basic cream filling. Also known as creme patissiere, this basic custard is good by itself or used in cream puffs, pies, and other pastries.
  • custard - mixture of eggs, milk, sugar, and flavourings which attains its consistency by the coagulation of the egg protein by heat. Baked custard contains whole eggs, which cause the dish to solidify to a gel.
Good to know
  • FR: creme patissiere [T40303] - creme épaisse faite de jaunes d'oeufs, d'une touche de farine et de lait bouillant, le tout aromatisé a la vanille. Sert a masquer les gāteaux et a garnir les éclairs, choux et génoises. [TERMIUM] DE: Backrahm [T40303] FI: vaniljakastike [T40303] - vanillikreem [SOM] custard - magus muna- ning koorekaste [SIL]
kondiitrikreem
confectioners custard preferred
Usage examples
  • Confectioners custard, powdered Composition (content by weight): -milkfat: 4 % or more but less than 8 %, -skimmed-milk powder: 8 % or more but less than 15 %, -sucrose (including invert sugar expressed as sucrose): 45 % or more but less than 55 %, -pre-gelatinized starch: 20 % or more but less than 25 %, -emulsifiers, flavourings and salts: less than 5 %.
basic cream filling
pastry cream
creme patissiere
custard filling
confectioner custard

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