To prepare, add the contents of the bag to 17 fl oz of cold water (about 59°F/15°C). Mix gently with an electric mixer and continue mixing for 5 minutes (medium speed). Immediately apply the cream to a puff pastry crust (15cmx25cm), level the surface and cover with another crust (which you can cut into squares beforehand). Leave in the refrigerator for 2 hours, sprinkle with powdered sugar and slice. In addition to cream cakes you can also use this cream to fill various sponge cakes, rolls and biscuit cakes.
8.2oz / 230g
Ingredients: sugar, skimmed milk powder, modified starch, edible gelatine, hydrogenated vegetable fat (palm kernel and coconut), glucose syrup, emulsifier (acetic acid esters of mono and diglycerides of fatty acids), milk protein, sodium phosphate, colored with B-carotene and paprika oleoresin, citric acid, artificial flavor.