Pastry cream 500gm eggs
v1CurrentComponent
Yield
~2 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
gelatin, if for pastry cream | 30 | g | ¥0 | — | |
COLFLO67 | 250 | g | ¥225 | — | |
egg yolk 500 gram | 500 | g | ¥900 | — | |
brandy | 40 | ml | ¥52 | — | |
vanilla bean | 2 | each | ¥600 | — | |
Butter | 100 | g | ¥260 | — | |
salt | 12 | g | ¥2 | — | |
Granule Sugar | 680 | g | ¥238 | — | |
cream, heavy 42 | 500 | ml | ¥700 | — | |
milk | 3 | l | ¥1,050 | — | |
| Total batch cost | ¥4,027 | ||||
| Cost per unit | ¥2,013 | ||||
| Suggested retail (30% food cost) | ¥6,711 | ||||