Creme Patissiere Ancel Hot Process 1kg

This worked perfectly first try.The instructions don't translate into English perfectly but you get the gist.I was confused by 'add the egg' but it's just that the amount of egg is separately listed in the table in grams.

Not sure what the point of this is. I wanted a product that I could produce quickly and more to the point my staff could do consistently. Add eggs, sugar milk and vanilla and hey you’ve got crème pat. OR you could make a crème anglaise, with milk eggs, sugar and vanilla add a touch of flour and have crème pat. Absolute waste of money🤔

Great product quick and easy to use