Multigrain Pastry Cream

It’s the best of both worlds – a delectable treat for your sweet cravings and a wholesome option to support your health-conscious lifestyle. Savour the delicate airy choux pastry, while the pastry cream inside is infused with a medley of multigrain, striking a perfect balance between decadence and positive choices.

Multigrain Pastry Cream
Custard cream   gram
Ingredient A    
Heavy Cream   125
Fresh Milk   125
Vanilla essence   1
Ingredient B    
Castor sugar   75
Whole egg   75
Egg yolk   17
Bakels Custard Powder   10
Salt   0
Ingredient C    
Butter   12
Total   442
Whipped Cream    
Heavy Cream   200
Fine sugar   15
Total   215
Cream Filling Puff    
Whipped Cream   215
Custard   150
Foodcraft Multigrain Matcha/Purple Sweet Potato   25
Warm water   50
Total   440
Preparation Procedure

A. Custard

    1. Mix the ingredients under Ingredient B – whole eggs, egg yolks, sugar, custard powder and salt.
    2. Heat the ingredients under Ingredient A – heavy cream and fresh milk until it reaches 60-70°C.
    3. Once the milk solution is warmed, pour it into the egg mixture gradually, while constantly stirring with a whisk.
    4. Strain the milk and egg mixture while pouring into a pan.
    5. Heat the solution until it thickens, and small pops appear, turn off the stove.
    6. Pour the custard mixture into a bowl, while it is warm, add the butter to the mixture. Mix well.
    7. To speed up the cooling process, beat the custard mixture with a mixer.
    8. Once the mixture is cooled down, cover with cling wrap and store in the chiller until it’s completely chilled.


B. Whipped Cream

    1. Mix powdered sugar into heavy cream with a mixer and beat until the mixture becomes fluffy.


C. Matcha/PSP Custard Cream

    1. Dissolve Multigrain Matcha/PSP with warm water, then mix with the custard mixture. Stir until smooth, set aside.
    2. Pour partial of the whipped cream mixture into the Matcha/PSP custard mixture, stir until evenly mixed.
    3. Pour the custard mixture which has been mixed with the whipped cream mixture into the whipped cream mixture, and fold until smooth.
    4. Pour into a pipping bag, the pastry cream is ready to use (cold conditions are better).

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