Pastry cream made with cream
v1CurrentComponent
Yield
~1 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
brandy | 10 | ml | ¥13 | — | |
vanilla bean | 0.5 | each | ¥150 | — | |
Butter | 25 | g | ¥65 | — | |
salt | 3 | g | ¥0 | — | |
corn starch | 80 | g | ¥41 | — | |
Granule Sugar | 170 | g | ¥59 | — | |
egg yolk | 2 | each | ¥60 | — | |
eggs | 3 | each | ¥169 | — | |
cream, heavy 42 | 250 | ml | ¥350 | — | |
milk | 600 | ml | ¥210 | — | |
| Total batch cost | ¥1,117 | ||||
| Cost per unit | ¥1,117 | ||||
| Suggested retail (30% food cost) | ¥3,725 | ||||