Pastry cream for desserts
v1CurrentComponent
Yield
~54 each
Expected yield
100% of input
| Ingredient | Qty | Unit | Cost | Step | Notes |
|---|---|---|---|---|---|
COLFLO67 | 250 | g | ¥225 | — | |
gelatin | 25 | g | ¥205 | — | |
egg yolk 500 gram | 500 | g | ¥900 | — | |
brandy | 40 | ml | ¥52 | — | |
vanilla bean | 3 | each | ¥900 | — | |
Butter | 125 | g | ¥325 | — | |
salt | 12 | g | ¥2 | — | |
Granule Sugar | 950 | g | ¥333 | — | |
cream, heavy 42 | 750 | ml | ¥1,050 | — | |
milk | 4 | l | ¥1,400 | — | |
| Total batch cost | ¥5,391 | ||||
| Cost per unit | ¥100 | ||||
| Suggested retail (30% food cost) | ¥333 | ||||