Pastry - Creme Pat - DockerCompany


Creme Pate Recipes


Quantity	20	1300




Chocolate Creme Pate

Ingredients:			Method:	Extras:
Oat Milk 1	3500		Add Milk 1, sugar, cocoa powder to pan and bring to simmer	For a 20x recipe use 2tbsp & 1tsp of orange essence
Caster sugar	1360		Mix cornflour with Milk 2
Cocoa	200		Lower heat and add cornflour to pan and stir
Oat Milk 2	460		Bring to boil whilst stirring and then remove from heat
Cornflour	200		Add chcolate and mix till melted and glossy
Chocolate	1980		Pour into cling wrapped tray and refridgerate
Total	7700



Vanilla Creme Pate

Ingredients:			Method:	Extras:
Oat Milk	4160		Add 2/3 Milk, sugar, custard powder, vanilla paste to pan, whisk to combine and bring to simmer	for 20 batch of strawberry and cream pat
Caster sugar	1300		Mix cornflour with remaining Milk	swap custard powder to cornstarch and add extra 100g cornstarch also add 200g vanilla
Vanilla paste	72		Lower heat and add cornflour to pan and stir
Cornflour	400		Bring to boil whilst stirring and then remove from heat	10% lemon juce & 10% brandy of liquid, 4g of cinnamon per 5x recipe
Custard powder	220		Pour into cling wrapped tray and refridgerate
Total	6152



Puree Creme Pate

Ingredients:			Method:	Extras:
Oat Milk 1	2080		Add milk 1, puree, sugar, (custard powder) to pan, whisk to combine and bring to simmer	50% less sugar for coconut
Puree	2080		Mix cornflour with Milk 2
Caster Sugar	1300		Lower heat and add cornflour to pan and stir	For Banoffe swap caster sugar for dark brown
Oat Milk 2	580		Bring to boil whilst stirring and then remove from heat
Cornflour	400		Pour into cling wrapped tray and refridgerate	Custard powder depends on puree flavour, if its not beeing used replace with cornstarch
Custard Powder	220
Total	6440



Chipotle Chilli Chocolate Creme Pate

Ingredients:			Method:	Extras:
Oat Milk	7000		De-Stem Chipotle chillies, roughly chop, add to milk and bring to a simmer before blending	Use fresh chillies
Vanilla Paste	100		Sieve mixture and add back to pan
Caster Sugar	1000		Mix dry ingredients and add a small amount of milk to prevent clumping
Cornflour	600		Melt butter before adding dry ingredients
Salt	20		Bring to a boil while constantly whisking until desired thickness is reached
Choc Chips	2500		Take off the heat and add in chocolate chips
Plant Butter	1000		Once incorporated add xantham gum
Xantham Gum	25		Pour into a cling film covered tray and spread thin to cool fast. Place in chiller.
Chipotle Chilli	20		Whisk before use
Total	12245



Miso Caramel
				Extras:
Ingredients:			Method:
Oat Milk	5000		Add 2/3 Milk, sugar, salt, vanilla paste to pan, whisk to combine and bring to simmer
Vanilla Paste	100		Mix cornflour with remaining Milk
Caster sugar	600		Lower heat and add cornflour to pan and stir
Cornflour	700		Bring to boil whilst stirring and then remove from heat
Salt	40		Stir in miso
Caster sugar (For Caramel)	2000		Pour into cling wrapped tray and refridgerate
Water	500
Miso	500
Total	6440



Cherry Creme Pate

Ingredients:			Method:	Extras:
Oat Milk	2500		Add 2/3 of milk, puree, sugar, salt, vanilla to pan, whisk to combine and bring to simmer
Cherry Puree	2500		Mix cornflour with remaining milk
Vanilla Paste	100		Lower heat and add cornflour to pan and stir
Caster sugar	600		Bring to boil whilst stirring and then remove from heat
Cornflour	500		Pour into cling wrapped tray and refridgerate
Salt	40
Total	6240



Coffee Creme Pate

Ingredients:			Method:	Extras:
Oat Milk	4260		Add 2/3 of milk, coffee, sugar, salt, vanilla to pan, whisk to combine and bring to simmer	Ask barista to make coffee
Coffee	740		Mix cornflour with remaining milk
Vanilla Paste	100		Lower heat and add cornflour to pan and stir	Only use marsala wine for tiramisu cruffin
sugar	600		Bring to boil whilst stirring and then remove from heat
Cornflour	700		Pour into cling wrapped tray and refridgerate
Salt	40
Marsala Wine	900 ml(20x)
Total	6440



Lemon Creme Pate

Ingredients:			Method:	Extras:
Oat Milk	2500		Add 2/3 of milk, vanilla, puree, sugar, salt to pan, whisk to combine and bring to simmer
Lemon Puree	2500		Mix cornflour with remaining milk
Vanilla Paste	100		Lower heat and add cornflour to pan and stir
Caster sugar	800		Bring to boil whilst stirring and then remove from heat
Cornflour	700		Pour into cling wrapped tray and refridgerate
Salt	40
Total	6640



Peanut Butter

Ingredients:			Method:	Extras:
Oat Milk	5000		Add 2/3 Milk, sugar, custard powder, vanilla paste to pan, whisk to combine and bring to simmer
Vanilla Paste	100		Mix cornflour with remaining Milk
Caster sugar	600		Lower heat and add cornflour to pan and stir
Cornflour	600		Bring to boil whilst stirring and then remove from heat
Salt	40		Pour into cling wrapped tray and refridgerate
Peanut Butter	2000		When cold, mix in peanut butter
Total	6340



Passionfruit Creme Pate

Ingredients:			Method:	Extras:
Oat Milk	2500		Add 2/3 of milk, puree, sugar, salt, custard powder to pan, whisk to combine and bring to simmer
Passionfruit Puree	2500		Mix cornflour with remaining milk
Vanilla Paste	100		Lower heat and add cornflour to pan and stir
Caster sugar	800		Bring to boil whilst stirring and then remove from heat
Cornflour	700		Pour into cling wrapped tray and refridgerate
Salt	40
Total	6640



Piña Colada Creme Pate

Ingredients:			Method:	Extras:
Coconut Milk	2500		Add 2/3 of milk, juice, puree, sugar, salt, custard powder to pan, whisk to combine and bring to simmer
Pineapple Juice	625		Mix cornflour with remaining milk
Pineapple Puree	2500		Lower heat and add cornflour to pan and stir
Vanilla Paste	113		Bring to boil whilst stirring and then remove from heat
Caster sugar	900		Pour into cling wrapped tray and refridgerate
Cornflour	788
Salt	45
Total	7471



Muscovado Creme Pate

Ingredients:			Method:	Extras:
Oat Milk	5000		Add 2/3 Milk, sugar, custard powder, vanilla paste to pan, whisk to combine and bring to simmer	If there is no muscavado sugar use dark brown sugar
Vanilla Paste	100		Mix cornflour with remaining Milk
Dark Muscovado Sugar	800		Lower heat and add cornflour to pan and stir
Cornflour	700		Bring to boil whilst stirring and then remove from heat
Salt	40		Pour into cling wrapped tray and refridgerate
Total	6640



Blackberry Creme Pate

Ingredients:			Method:	Extras:
Oat Milk	2500		Add 2/3 of milk, essence, puree, sugar, salt, custard powder to pan, whisk to combine and bring to simmer
Blackberry Puree	2500		Mix cornflour with remaining milk
Caster sugar	800		Lower heat and add cornflour to pan and stir
Cornflour	700		Bring to boil whilst stirring and then remove from heat
Salt	40		Pour into cling wrapped tray and refridgerate
Essence	4	tsp
Total	6544



Pumpkin Creme Pate

Ingredients:			Method:	Extras:
Oat Milk	2500		Add 2/3 of milk, puree, sugar, salt, custard powder to pan, whisk to combine and bring to simmer	Toast spices
Pumpkin Puree	2500		Mix cornflour and spices with remaining milk
Vanilla Paste	100		Lower heat and add cornflour to pan and stir
Caster sugar	800		Bring to boil whilst stirring and then remove from heat
Cornflour	700		Pour into cling wrapped tray and refridgerate
Cinnamon (toasted)	60
Ground Ginger (toasted)	35
Nutmeg (toasted)	15
Salt	40
Total	6750



Pumpkin Creme Pate	Tinned Puree

Ingredients:			Method:	Extras:
Oat Milk	3200		Add 2/3 of milk, puree, sugar, salt, custard powder to pan, whisk to combine and bring to simmer	Toast spices
Pumpkin Puree	1600	TINNED	Mix cornflour with remaining milk
Vanilla Paste	100		Lower heat and add cornflour to pan and stir
Caster sugar	800		Bring to boil whilst stirring and then remove from heat
Cornflour	700		Pour into cling wrapped tray and refridgerate
Cinnamon (toasted)	60
Ground Ginger (toasted)	35
Nutmeg (toasted)	15
Salt	40
Total	6550




Coconut Creme Pate

Ingredients:			Method:	Extras:
Coconut Milk (Tin)	2080		Add milk, puree and sugar to pan, whisk to combine and bring to simmer	Coconut milk amount can be topped up with oat milk if needed instead of opening extra tin
Coconut Puree	2080		Mix cornflour with oat milk
Caster Sugar	1300		Lower heat and add cornflour to pan and stir
Oat Milk	580		Bring to boil whilst stirring and then remove from heat
Cornflour	500		Pour into cling wrapped tray and refridgerate
Total	6540