Pastry cream tivoli
v1CurrentComponent
Yield
~500 g
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
corn starch | 20 | g | ¥10 | — | |
Dolcie pastry flour | 15 | g | ¥0 | — | |
Granule Sugar | 90 | g | ¥31 | — | |
egg yolk | 4 | each | ¥120 | — | |
vanilla bean | 0.5 | each | ¥150 | — | |
NZ butter 25kg | 35 | g | ¥64 | — | |
milk | 325 | ml | ¥114 | — | |
| Total batch cost | ¥490 | ||||
| Cost per unit | ¥1 | ||||
| Suggested retail (30% food cost) | ¥3 | ||||